Wasabi Deviled Eggs

[nverland]

Wasabi Deviled Eggs
Makes1 dozen

Ingredients

6 eggs
1 teaspoon wasabi powder
2 teaspoons water
½ teaspoon prepared horseradish
½ teaspoon mustard
4 tablespoons mayonnaise
1 teaspoon soy sauce
Pinch of salt
Basic Furikake Seasoning*


Instructions

Place eggs in a medium-sized saucepan and cover with cold water. Bring to a boil over high heat.
Remove pan from heat and cover tightly. Let sit undisturbed for 18 minutes.
While the eggs cook, prepare the wasabi mayonnaise. Stir together the wasabi powder and the water. Add the prepared horseradish, mustard, mayonnaise and soy sauce. Stir well.
Rinse eggs with cool water before peeling. Cut eggs in half lengthwise and scoop out yolks.
Place yolks in a bowl. Add the wasabi mayonnaise and salt. Mash and stir with a fork until the mixture is smooth.
Divide the egg yolk mixture evenly between the boiled egg halves.
Chill for at least 30 minutes. Sprinkle generously with Basic Furikake Seasoning just before serving.

Variation: Sriracha Deviled Eggs

Prepare the boiled eggs as described at left. Omit the wasabi powder, water, horseradish and mustard. Stir 1 tablespoon of sriracha sauce into the mayonnaise. Place the yolks in a bowl and add the sriracha mayonnaise, soy sauce and salt. Divide the egg yolk mixture evenly between the eggs and chill for at least 30 minutes. Garnish each egg with additional sriracha sauce, to taste.


*Basic Furikake Seasoning
Preparation Time 5 min

Ingredients

One 4 x 7-in (10 x 18-cm) nori sheet
4 tablespoons toasted sesame seeds
1 teaspoon finely ground golden flax seeds
2 teaspoons salt
½ teaspoon sugar

Instructions

Use kitchen shears to cut the nori into very thin strips.
Place the nori in a food processor and add the sesame seeds, golden flax seeds, sugar and salt.
Process until mixed well. Store at room temperature for up to 1 month.