National Deviled Egg Day is this weekend! I love deviled eggs so much I wrote a whole book about them, “D’lish Deviled Eggs”, where I feature over 50 creative and classic recipes for this American appetizer icon.
Steak and Eggs? Yes, there’s an egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo, fill and top it all off with a small slice of grilled steak. Perfect for your next Sunday football get together.
For those who like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste (often served at sushi restaurants), green onion and cucumber get mixed with the yolk and I finish the whole thing off with a wasabi pea for some crunch – yum!
Or get über fancy with your next dinner party appetizer. My Lobster Deviled Eggs (oh la la!) are mixed up with wine-poached lobster and then topped with MORE lobster, and a small pouf of chives.
So think outside the box and get creative with your deviled eggs! And don’t forget to check out www.DLishDeviledEggs.com for more of my tips and tricks for this classic appetizer! – Kathy
Who’s ready to nibble on d’lish deviled eggs?
Photos from D’Lish Deviled Eggs.
Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.
1 dozen hard-cooked eggs (recipe follows)
6 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 tablespoons thinly sliced green onion
2 tablespoons finely minced English cucumber
24 wasabi peas
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a wasabi pea, whole or cracked.
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing