8/7/10

deviled eggs 2 ways. classic & wasabi.

deviled eggs. oh yes, i remember.  growing up my mom would make these for holidays, get-togethers, etc.,  and i would selfishly take way more than there were enough to go around (sorry mom!). i couldn't help it though- they were always sooo good!  luckily, now i can make enough deviled eggs to feed everyone in the neighborhood, with plenty more to share. & while deviled eggs are a complete old fashioned kitschy-esque classic, they're always so undeniably yummy.



{ the wasabi }


{&  classic}


classic deviled eggs

12 hard boiled eggs
1/2 cup mayo
2 teaspoons of dijon mustard
1/2 teaspoon yellow mustard
3 dashes of worcestershire sauce
salt
paprika

Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayo, both mustards , worcestershire sauce and salt. Mix well. 
Spoon or pipe the filling back into egg white.
Top with paprika, cover and refrigerate at least an hour before serving.


~~~wasabi deviled eggs~~~

12 hard boiled eggs – peeled
1/2 cup mayo
2 green onions – minced
Wasabi (fresh, powdered or paste)
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayo, green onions and Wasabi – 1/2 teaspoon at a time until adjusted (I end up using about 2 teaspoons). Mix well.
Spoon or pipe the filling back into egg white.
Top with green onions and cover and refrigerate at least one hour before serving.

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