Devilled Eggs

By KimChi381

These eggs have a slightly Japanese undertone and the cucumber salad that accompanies them also has an Asian feel. Blanching the cucumbers gives them a vivid colour that they do not lose as they sit. Older eggs peel better than really fresh ones. Try peeling under cold running water if you are having problems wiht the white tearing.

Ingredients

• Eggs:
• 6 eggs
• 1/4 cup (50mL) mayonnaise
• 1/2 tsp (2mL) wasabi paste or to taste
• 1 tbsp (15mL) finely chopped pickled ginger
• 2 tbsp (25mL) chopped cihves
• Salt & freshly ground pepper
• Cucumber Salad:
• 1 seedless cucumber, thinly sliced (preferably using a mandolin)
• 1 tbsp (15mL) soy sauce
• 2 tbsp (25mL) seasoned rice vinegar
• 1 tsp (5mL) sugar
• 1/2 tsp (2mL) wasabi paste
• 2 tbsp (25mL) chopped chives

Preparation

Step 1

1. Place eggs in a pot of cold salted water. Bring to a boil and boil for 2 minutes. Remove pot from heat, cover and let sit for 10 minutes. Drain and run eggs under cold to cool. Peel.

2. Cut eggs in half lengthwise. Carefully scoop yolk into a small bowl, reserving whites on a plate. Mash yolks with a fork, stir in mayonnaise, wasabi, ginger and chives. Season with salt and pepper to taste. Place yolk mixture in a piping bag and pipe filling back into whites or spoon them in. Cover and chill until ready to serve.