This deviled egg recipe with Japanese flavors makes a delicious, savory appetizer.
Prep Time::20 mins
Cook Time::10 mins
Additional Time::15 mins
Total Time::45 mins
Servings::18
Yield::18 deviled eggs
Ingredients
9 large eggs
2 tablespoons sesame seeds
½ cup mayonnaise
2 teaspoons soy sauce
2 teaspoons wasabi paste
2 teaspoons rice wine vinegar
4 tablespoons panko bread crumbs
2 tablespoons thinly sliced green onions
Directions
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.
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.
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.
Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.