Wasabi Deviled Eggs with Pickles!

Deviled eggs is my favorite dish to make for potlucks! They’re finger food and they disappear pretty fast at every pot luck I’ve ever been to. Recently, I decided to come up with a new recipe that has my own twist to it.

Being a big fan of wasabi, I wanted to see if it would be a good fit for this favorite dish of mine. So here’s what I came up with. I recently test drove these (translation: “fed”) with participants of a stress and wellness class for people with cancer to show my appreciation!

Ingredients:

1/2 of a whole dill pickle or equivalent amount of Japanese daikon pickles
12 hard boiled eggs
2 to 3 tbs organic mayonnaise or aioli
2 to 3 tbs white miso
2 to 2-1/2 tsp wasabi powder
Paprika

Egg white halves

Directions:

For easy peel hard boiled eggs check out this recipe here! Cut the hard boiled eggs in half and take out the yolk. Set the egg white halves aside and in a mixing bowl add the egg yolks, mayo or aioli, miso, and wasabi powder. Mix well with a fork until the consistency is creamy. Chop the pickles into bits add to the mixing bowl and mix well.

Deviled egg mixture

Spoon about 1 heaping teaspoon into each egg white half. Sprinkle small pinches of wasabi on top of the deviled eggs for an extra kick–nasal clearing! Then sprinkle the paprika on top. Voila–these wasabi deviled eggs will have your guests oohing and aahing at your next potluck:)