Japanese Deviled Eggs
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- Prep 30min
Updated September 20, 2016
hard-cooked eggs, peeled
teaspoons chile garlic sauce
green onions, thinly sliced on the bias
tablespoon chopped fresh cilantro leaves
teaspoon flaky sea salt
Cut eggs lengthwise in half. Slip out yolks into medium bowl; mash with fork.
Stir mayonnaise, chile garlic sauce, soy sauce and wasabi paste into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. Before serving, top with green onions, cilantro and salt.
- For a little extra smoky flavor, use smoked sea salt instead of regular.
- Sensitive to wasabi? Use just 1/2 teaspoon wasabi paste.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.