We're Wicked Fired Up About These Deviled Eggs

by Dan Whalen
Tuesday, Nov 29, 2016




Deviled eggs are a holiday party staple. This year, if you feel like waking up Aunt Linda, you can sneak some wasabi into the mix. I mean, aren't deviled eggs supposed to be devilish in some way? Wikipedia says that the term "deviled" in relation to food means something spicy or zesty, but most are just mayo bombs. So let's bring the devil back into the picture! For this recipe, the egg yolks are mixed with mayo and mustard like usual, and then a little bit of wasabi powder to get that strong Japanese horseradish hit in the back of your nose. Feel free to dial back the amount of wasabi if you're worried, but I think the amount listed is just enough. These eggs are garnished with a few pickled carrots and wasabi microgreens, which are becoming more common in specialty produce shops. If you can't find them, sub another microgreen, or even some thinly chopped chives. The wasabi and bright pickled carrots result in a light, fresh take on this party classic.

Pickled Carrots

Ingredients

  • 2 carrots
  • 1 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic (skins removed and halved)  

 

Directions

  1. Use a julienne peeler or spiralizer to form small matchstick carrot strips. You can also do this with a sharp knife and old fashioned attention to detail.
  2. In a glass jar or measuring cup, microwave the vinegar for 1 minute.
  3. Add the carrots, salt, sugar and garlic to the hot vinegar and stir well. Add a splash of water if the liquid is not covering the carrots.
  4. Set aside at room temperature for 1 hour. Refrigerate until ready to use, up to 2 weeks.  

 

Deviled Eggs

Ingredients

  • 6 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons wasabi powder
  • 2 teaspoons yellow mustard
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon rice vinegar
  • salt (to taste)
  • pickled carrots for garnish (see recipe)
  • wasabi or other microgreens for garnish (optional )
  • paprika (for garnish)  

Directions

  1. Place the eggs in a medium saucepan and pour in water until 1.5 inches of water cover the eggs. Bring the water to a boil and boil rapidly for exactly 1 minute. Cover and remove from heat. Allow to sit covered for 13 minutes.
  2. Fill a bowl with ice and water. Drain the eggs and place them in the ice water to cool for 5 minutes.
  3. To peel, gently crack the egg on all sides. Use your fingers to pick off the shell little by little. Rinse after peeling.
  4. Slice the eggs in half carefully so they don’t crack. Remove the yolks and place them in a medium mixing bowl. Mash the yolks with a fork until smooth.
  5. Add the mayonnaise, wasabi powder, mustard, hot sauce, rice vinegar and salt to the bowl with the yolks. Mix well. Depending on your brand of wasabi powder and size of eggs, your mixture may be thick. If this is the case, you can use some more mayo or vinegar to thin it out. Be sure to taste as you go to maintain the flavor balance, but keep in mind the wasabi will get stronger as time goes by.
  6. Spoon your yolk mixture into a piping bag with a decorative tip. Line up the egg whites on a platter and pipe the wasabi mixture into the egg whites. If you do not have a piping bag, you can spoon the mixture into a zip lock bag and snip a small hole into the corner to pipe it into the egg whites.
  7. Garnish each egg with two pieces of pickled carrot, a few wasabi greens and a sprinkle of paprika. Refrigerate for a half hour before serving to allow the wasabi powder to wake up and activate in the mayonnaise mixture.

About the Author

Craving Boston's Dan is the founder and creator of the popular recipe blog The Food in my Beard, and author of Stuffed: The Ultimate Comfort Food Cookbook. In the eight years since the website’s inception, he has published over 1000 recipes that have been viewed over 15 million times. He has been featured in publications such as Saveur, Bon Appetit, Serious Eats, Fine Cooking, Boston.com, MSNBC, and Huffington Post. When not working, Dan can usually be found looking for inspiration at indie rock shows, watching scripted TV series, taking classes at Improv Boston, eating out with his friends, or playing Super Mario.

myWGBH

Forgot your my WGBH Password?

Not a problem. Just enter the username you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Password?

Instructions on how to reset your Password have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Not a problem. Just enter the email address you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Instructions on how to reset your Username have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Register for myWGBH