Deviled Wasabi Eggs

The classic deviled egg, a staple on any buffet table, is a blank canvas for adding a variety of  flavors. The deviled egg is at home, in any season, and setting, from picnics to holiday bashes.  Today we added a little heat by using a bit of wasabi paste. Topping the egg with a slice of Jalapeno pepper in place of cucumber, would bring the heat up even more.

The most difficult part to me, is peeling the eggs. But, I found hard boiled eggs already peeled, in the refrigerator section of Trader Joe's. They were fresh and the egg yokes were a bright yellow, waiting to be transformed!

Deviled Wasabi Eggs

6 hard boiled eggs, peeled, sliced in half lengthwise

3 Tablespoons mayonnaise

1/2 teaspoon prepared wasabi

salt and pepper, to taste

slices of cucumber, quartered

1 Tablespoon sesame seeds, toasted

Remove yolks from eggs and place in a bowl. Yolks can either be mashed with a fork or pressed through a sieve for smoother product.

 Add mayonnaise, wasabi, and salt and pepper. Mix well.

Place egg mixture in a piping bag or plastic sandwich bag, cutting of the corner. Squeeze the egg yolk mixture into egg white "boats" and top with cucumber. 

Place on serving tray and sprinkle with toasted sesame seeds.