It’s getting to be that time of year, again, when I get in the mood to make deviled eggs. My friends and family find it a bit nutty that I get into the mood for deviled eggs when the weather warms up, but out of the mood for deviled eggs when winter comes. Go figure? Perhaps it’s the close connection of deviled eggs with cook-outs, perhaps it’s the fact that deviled eggs are served chilled, but either way, it strikes me as deviled egg season once more!
For the first deviled eggs batch of the season, I revisited a recipe I had tried a few times last year and had never been quite satisfied with. After making a few batches of wasabi eggs last summer, I found myself with a peculiar conundrum.
My wasabi deviled eggs never turned out green.
Most of the time, I care little for aesthetics as long as the food turns out tasting good. And yet, it just somehow seemed wrong and dis-satisfactory for a wasabi deviled egg to be anything but green. This time around I was bound and determined to create a green egg.
SARAH’S WASABI DEVILED EGGS
6 hard-boiled eggs
1 tablespoons mayonnaise
1/2 (5oz) can of tuna or salmon, drained
1 1/2 tablespoons wasabi powder
a dash of soy sauce
2 teaspoons dijon mustard
a few dashes toasted sesame seeds
1-2 teaspoons chopped green chilis
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1 teaspoon lime juice
1 green onion, chopped
zest of one lime
1-2 tablespoons cilantro chutney and/or fresh cilantro
Halve the eggs and remove the yolks. Combine the yolks and remaining ingredients in a small bowl with egg beaters until smooth. Spoon into egg white halves, chill and serve.
Fundamentally, my strategy here was to put everything green I could think of into this recipe in order to make it green. It turned out relatively green in the end, though the wasabi flavor was a little less prominent than in earlier versions. Not a terrible thing, since much of the stuff I added is pretty tasty and complementary to the ingredients of the previous recipe.