Spice up your party with these devilled eggs with a difference.

This is a variation on the traditional devilled eggs served as finger food at most parties.

White plate with stuffed eggs with wasabi and avocado and lettuce leaves as a garnish

Shrimp devilled eggs with shrimp as top decoration.

The recipe below can be used to make many different types of devilled eggs. If you change the shrimp to other things like crab, onion, chili, bacon, salmon, avocado, etc., etc., you can make your party favours stand out from the crowd. Use your imagination and expand your taste buds.

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

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.
Remove the eggs shells carefully and cut eggs in half lengthways.
Scoop out eggs yolk and place in bowl. Make sure that you keep the egg whites intact.
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.
Mix Namida® 100% Pure Wasabi Powder with the cold water into a firm paste*. Cover and place aside for 5 minutes to allow the flavour to develop.
Put 3 Tbsp. mayonnaise (or alternative) into a small bowl, then mix in Namida wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you’d like it.
In a larger bowl, mash egg yolks with a fork. Then mix 2 Tbsp. finely minced green onions, chopped shrimp, mayonnaise-wasabi mixture, and salt into mashed egg yolks.
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.
Eggs will stay good for a day or two in the refrigerator if covered.

If you save 12 thawed shrimps you can use these as decorations on top of the filled eggs. Put them on just before serving, otherwise they tend to get knocked off if stored. (See the picture above)