Seriously now, does anyone really need another deviled egg recipe? You have your Grandma’s special recipe, your mom’s standard recipe, and the one that you based on theirs, which you love best of all.
So why am I featuring another deviled egg recipe? Because this one is amazing. And who ever said a Deviled Egg was amazing. Make this twist on a classic and you’ll become the Deviled Egg Master of the Universe.
This all began with a gift from my girlfriend & fellow food blogger Christina from Christina’s Cucina. She brought back paprika from Spain because she knows how much I love anything from that wonderful country. I took her Spanish gift and decided to use it to put a global spin on a beloved classic (thanks Grandma, thanks Mom, thanks Christina).
Here is the line up of ingredients I used.
Everything should be available at your local grocery store with maybe the exception of the wasabi mayonnaise, which came from Trader Joes. If you can’t find wasabi mayo use 1/3 cup plain Greek yogurt (or mayo) and 1 1/2 teaspoons wasabi paste to make a facsimile.
Cut your hard boiled eggs in half horizontally. I am pretty sure that my Grandmother would think this is sacrilegious. A “proper” Midwest Deviled Egg was always cut in half lengthwise.
Scoop out the yolk and put it in a mini food processor and set it aside.
Use a small sieve to sprinkle paprika over eggs.
If too much paprika falls into the bowl of the egg, just scoop it out with a spoon.
Put the wasabi mayonnaise, vinegar, soy sauce and siracha sauce in the mini-food processor with your egg yolks. Puree until well blended and creamy.
Place the yolk mixture into a ziplock bag.
Cut the corner of the bag and pipe the egg mixture into the egg whites.
Sprinkle black sesame seeds on top and look at what you’ve got – the perfect appetizer or first course for your next picnic, trip to the Hollywood Bowl, or summer lunch!
These perfectly spiced treats will simply vanish once you serve them!
- 6 hard boiled eggs, cut in half horizontally with egg yolks removed and set aside
- ⅓ cup Wasabi Mayonnaise (or ⅓ cup plain greek yogurt and 1½ teaspoons wasabi paste)
- 2 teaspoons rice vinegar
- ½ teaspoon soy sauce
- ½ teaspoon Siracha sauce
- Black sesame seeds for garnish (optional)
- Paprika - smoked or sweet
- Cut boiled eggs in half horizontally and scoop out the yolk into a bowl. Slice off a very thin piece from the bottom of halved eggs to make them sit flat. Pour smoked paprika in a small sifter and sprinkle over eggs half tops.
- Combine egg yolks, wasabi mayonnaise, vinegar, soy sauce and siracha sauce in a mini-food processor or blender. Pulse until well blended and creamy.
- Place egg mixture into a ziplock bag. Cut the corner of the bag and pipe egg mixture into egg white halves. Garnish with optional sesame seeds.
Total time: 20 mins.
So even if you don’t make this recipe exactly like it is, you can take parts of it and add it to your Grandmother’s or Mother’s and make it your own.
For me, that is the joy of cooking.
…and then, she paused for thought.