This deviled egg recipe with Japanese flavors makes a delicious, savory appetizer.
Ingredients
- eggs: 9 piece
- sesame seeds: 2 Tbsp
- mayonnaise: 0.5 cup
- soy sauce: 2 tsp
- wasabi paste: 2 tsp
- rice wine vinegar: 2 tsp
- panko bread crumbs: 4 Tbsp
- green onions: 2 Tbsp (thinly sliced)
Metric Conversion
Stages of cooking
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Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
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Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
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Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
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Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
