Home Forums Hunting & Shooting Food, Cooking, and Game Preparation DEVILED EGGS

I'm making deviled eggs for a mini-family reunion next Sunday.

Came up with a recipe which I call wasabi-ginger.

For 1 doz eggs mix the following together:

1/4 cup of wasabi mayo, salt, pepper, 1/2 tsp of sesame oil, 1 tsp light soy sauce, 1 tsp rice vinegar, 1/4 tsp granulated garlic, 1 tsp sugar, 1/2 a small scallion, minced.

I garnish these with small shavings of pickled ginger, which I will make today. Toasted sesame seeds would be great on them, too. Also, the pickling liquid in the jar of ginger makes a great addition to the mixture, since it is sweet and very gingery, like a ginger simple syrup. If I do this, I leave out the sugar.

Also, I use scant amounts of the liquid ingredients, since I prefer the mixture more dry than creamy, then add more depending on how they turn out. If I was running them through an icing extruder I'd go on the creamy side, but with a couple dozen I won't bother.

With the wasabi mayo and the ginger, this comes out very mild, just slightly spicy. For more heat, one could easily add more of the wasabi mayo, or some wasabi powder (but be careful...!).

I'm making another flavor, too, with minced cornichons, but that will be a more conventional flavor.

(I'm also going to develop some cocktails using the ginger simple syrup...it is delicious.)

I like my deviled eggs a little simpler. Hard boiled eggs, mayo, relish, fine diced onion, salt, pepper, and Paprika on top.

those are good, too...

Pickled ginger recipe?

I love the stuff on sushi.

Sterilize a pint jar.

Dissolve 1/2 cup each of sugar, rice vinegar and water in a small sauce pan, add 1 tsp kosher salt. Bring to a boil.

Scrape/peel the skin off of a large piece of fresh ginger, then use a mandolin or very sharp knife to slice very thin. Should have about a cup.

Place the ginger in the jar and pour the mixture over it. Cover tightly, let sit for a while to cool, then place in the fridge.

Can be used the next day, will last in the fridge about 2 weeks.

Sounds great, thanks. Japanese restaurant's is reddish colored? Maybe some beets or red fruit? Will have to give yours a try.

I've never seen it colored reddish, can't help there. I will say when I get sushi, the stuff they give out is nearly identical to the recipe.

The pickled ginger i've seen is usually a light pink color, I don't care for it but my wife loves the stuff.

My deviled eggs are made with a simple recipe: mayo, a tiny bit of mustard, salt, pepper, and a splash of olive juice mixed into the yolk mixture. Top with a sliced olive and a dash of paprika.

Never saw the pink tinted version, but they probably add a little beet juice to it...

The secret to great deviled eggs is horseradish, not soy sauce...............

Sam nailed it, but with Duke's mayo.

Agreed I keep both Dukes and Hellmans on hand, but for deviled eggs, tuna salad, ham salad, it's Dukes.

Sounds good for this weekend.

Going to find some Dukes's and make a batch.

do you know what wasabi tastes like?

To F#ggin Funny!

I like a bit of yellow mustard mixed with the Miracle whip and crushed black pepper in my DE. Not a fan of Hellmans at all.

I forget where we came across the recipe, but it included diced sauted mushrooms to the yolks, mayo and mustard. Different flavor than traditional deviled eggs, but quite tasty.

Miracle Whip???

It might be but every sushi/sashimi restuarant i've ever been in has the pink tinted ginger.

just saw this on the internet...