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Japanese Wasabi Deviled Eggs

Japanese Marinated Deviled Eggs

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Servings: 12

Ingredients

  • 12 large eggs

Marinade

  • 1/4 cup rice vinegar
  • 3/4 cups tamari or soy sauce for less intensity
  • 1/4 cup water

Filling

  • 1/4 cup wasabi mayonnaise
  • 2 tsp rice vinegar
  • 1 Tbsp Sriracha
  • reserved egg yolks

Instructions

Boil the Eggs - Cover Eggs with cold water; bring to a boil. Boil for 1 minutes. Cover saucepan, remove from heat and let stand for 10 minutes.

    Marinate the Eggs - In a large jar, combine the tamari, rice vinegar and water. Add peeled eggs and refrigerate for 24 hours, turning occasionally for even marination.

      Prepare the Filling: After marinating, slice the eggs in half and remove yolks. In a bowl, mash yolks with wasabi mayo, rice vinegar, and Sriracha until smooth.

        Assemble: Pipe or smooth the filling back into the egg whites. Garnish as desired and serve chilled.

          Garnish: Sprinkle with Sesame Seeds, or Chinese 5 Spice. Garnish with pickled ginger, a piece of smoked salmon; or a small piece of shrimp.

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