Tea Time: Wasabi Deviled Eggs
Deviled eggs often remind us of 1950s dinner party appetizers, but I'm determined to bring them back in vogue. Simply by adding this zingy ingredients, I'm breathing life back into this vintage fare. Not to mention, this dainty bite also makes for a protein-packed afternoon snack.
Here's my spin on this classic savory snack, but feel free to add as much or as little of these ingredients until you get the desired flavor:
2 eggs
1/2 tsp. olive oil mayonnaise (For a healthier alternative, try replacing mayo with hummus.)
1 tbsp red wine vinegar
Black pepper
Wasabi (No wasabi? Try horseradish!)
Chopped chives
Paprika
Place eggs in a small pot and fill with cold water. Cover pot and bring to a boil on high heat. Once the water has boiled, remove pot from the heat and let sit for 10-15 minutes. Use a slotted spoon and transfer eggs to a bowl of ice water.
Peel eggs and cut into halves, lengthwise. Using a small spoon, gently scoop and remove yolks into a small bowl. Combine yolk, mayonnaise, red wine vinegar, wasabi and black pepper and mix with a spoon until creamy. Tip: add the wasabi little by little until you get the desired spiciness. Same rule applies for the vinegar until you get the desired tartness.
For easy dispensing and a fancy twist, place yolk mixture into a small ziplock bag and trim a small corner off the bottom of the bag and pipe in yolk mixture into each egg half. For a more rustic look, spoon yolk mixture into the egg halves (as I did above.) Sprinkle chopped chives on top of the filled eggs and give them a light dusting of paprika for extra punch and color. Tada! Party food!
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