A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!
Ingredients
- eggs: 8 piece
- mayonnaise: 0.33333 cup
- green onions: 3 Tbsp (minced)
- rice wine vinegar: 2 tsp
- ½ teaspoons wasabi paste: 1 piece
- coarse salt:
- pea shoots: 0.5 cup (or as needed, fresh)
- pickled ginger slices: 16 piece
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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Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
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Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.
