Description
A delicious twist on traditional deviled eggs, featuring shrimp and a hint of wasabi.
Ingredients
Scale
- 6 eggs (use eggs at least a week old if possible)
- 2 tsp. wasabi paste, use more or less to taste (I used 2 tsp. wasabi powder mixed with 4 tsp. water)
- 1/2 cup small frozen shrimp, thawed
- 4 green onions, green end thinly sliced (save white ends for another use)
- 3 T mayo
- pinch of salt
Instructions
- Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs.
- Cool eggs in cold water with ice cubes, then peel and cut in half.
- Remove egg yolks and put in bowl.
- While eggs boil, first thinly slice green onions, then finely mince about 2 T 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.
- Put 3 T mayo 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 (You can substitute Dijon for the wasabi if you prefer).
- In a larger bowl, mash egg yolks with a fork.
- Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and Vege-Sal or salt into mashed egg yolks.
- Discard 2 egg white halves (I nearly always have at least one egg that gets mangled) then arrange the other 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 Shrimp Deviled Eggs right away.
Notes
- You can add more or less wasabi depending on your spice preference.
- For a creamier texture, you can add more mayo.
- These can be made a few hours in advance, just keep them refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 half egg
- Calories: 70
- Sugar: 0
- Sodium: 125
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 6
- Cholesterol: 186