Wasabi Deviled Eggs

Wasabi Deviled Eggs

Chefs: Matt Andrews, Wyatt Brege

Ingredients:

• 30 Egg Yolks
• 4 Tbs Wasabi Paste
• 1/4 C Rice Wine Vinnegar
• 2 Tbs Lemon Juice
• 2 Tbs Mirin
• 1 C Mayonaise
• 1 tsp Salt

Directions:

Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. With gloves, thoroughly massage the yolks. Add remaining ingredients and smooth with masher. Scoop the mixture into a piping bag.

Notes:

If starting from dry wasabi powder, incrementally reconstitute the powder in a clean bowl with cold water until you can form a soft cube with your fingers from the paste. Place in container removing any air pockets and cover the surface with lemon juice to prevent browning.