Updated 01/02/2013 05:00 AM
Recipe: Japanese Style Deviled Eggs
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makes 16 pieces
8 large eggs
16 medium size precooked cocktail shrimp
approx. 1/4 cup mayonnaise
2-3 tsp wasabi paste (or more to taste)
approx. 1/3 cup thinly sliced jarred pickled ginger (see hints below)
sliced green onion or cilantro for garnish
Hard boil the eggs by placing them into a large, somewhat deep pot and adding just enough water to cover.
Bring that up to a boil on the stovetop and, at that point, immediately set the timer for 12 minutes.
Adjust the heat so that the eggs are simmering along and then, once the timer goes off, carefully drain the eggs, run them under cold water and peel them when they're cool enough to handle.
Once the eggs are cooled and peeled, slice them in half lengthwise and scoop the egg yolks into a mixing bowl.
Start by adding about 1/4 cup mayonnaise to the egg yolks and adding 2 - 3 tsp wasabi paste and using a fork to mash that up.
Add another dollop of mayonnaise if you think it needs it and you can use a rubber spatula to help smooth out the consistency of the egg yolks.
Use a teaspoon to scoop the egg yolk mixture into the egg white halves.
Drain some of the jarred pickled ginger and then wrap a piece around each shrimp...placing it onto an egg as you go.
For a little added color you can sprinkle on some thinly sliced green onion over the top.
You can buy Japanese style pickled ginger and wasabi in Asian markets or the specialty isle of larger supermarkets.
You can buy wasabi powder in a can and then add a little water to some of that to make a paste or you can buy the wasabi in a tube already in a paste form.