This is a variation on the traditional devilled eggs served as finger food at most parties.
Ingredients (serves 6)
6 eggs (use eggs that are at least 1 week old if possible – this makes peeling them easier 🙂 ).
1/2 cup thawed small frozen shrimp
2 tsp. Namida® 100% Pure Wasabi powder.
2 tsp. cold water.
4 green onions, green end thinly sliced (save white end for other uses).
3 Tbsp. Mayonnaise (Light Mayonnaise or Creme Fraiche or Sour Cream (my favourite))
Pinch of salt
Method
- 1. Hard boil eggs. You do this by putting eggs into cold water in a saucepan, heat water until boiling and maintain boil for approx 10 minutes. Drain water from saucepan and run cold water into saucepan until eggs are cold. This normally takes a couple of minutes.
- 2. Remove the eggs shells and cut eggs in half lengthways.
- 3. Scoop out eggs yolk and place in bowl. Make sure that you keep the egg whites intact.
- 4. While eggs boil, first thinly slice green onions, then finely mince about 2 Tbsp. of them, leaving the rest for garnishing the finished eggs. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.) Finely chop shrimp.
- 5. Mix Namida® 100% Pure Wasabi Powder with the cold water into a firm paste. Cover and place aside for 5 minutes to allow flavour to develop.
- 6. Put 3 Tbsp. mayo (or alternative) into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you’d like it.
- 7. In a larger bowl, mash egg yolks with a fork. Then mix 2 Tbsp. finely minced green onions, chopped shrimp, mayo-wasabi mixture, and salt into mashed egg yolks.
- 8. Arrange the egg white halves on a cutting board so they’re ready to be filled. Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used. Garnish each egg with some of the thinly sliced green onions, and serve.
- 9. Eggs will stay good for a day or two in the refrigerator if covered.