Instant Pot Wasabi Deviled Eggs Recipes

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INSTANT POT WASABI DEVILED EGGS



Instant Pot Wasabi Deviled Eggs image

Instant Pot Wasabi Deviled Eggs, a spicy treat with a mix of sweet pickled ginger and wasabi heat.

Provided by Mike Vrobel

Categories     Appetizer

Time 28m

Number Of Ingredients 5

6 large eggs
2 teaspoons wasabi powder or wasabi paste
1 tablespoon minced pickled ginger
4 tablespoons mayonnaise
Japanese furikake seasoning (or a mix of nori flakes and black sesame seeds)

Steps:

  • Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes ("Manual" or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill down for at least 5 minutes. (Detailed instructions here: Instant Pot Hard Boiled Eggs)
  • Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise, and gently remove the yolks to a bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled, then sprinkle with the wasabi powder. Add the pickled ginger and mayonnaise to the bowl. Stir and mash with the fork until completely combined and most of the lumps of egg are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.) At this point, the egg halves and filling can be covered and refrigerated for up to a day.
  • Use a quart-sized zip-top bag as a piping bag: scoop the filling into a quart-sized zip-top bag and squeeze the filling down into one corner, then seal. Snip off 1/4 inch of that corner of the bag, then squeeze the bag from the top to pipe out the filling. Pipe the filling into the holes in the egg halves. Sprinkle the eggs with nori flakes and black sesame seeds (or furikake shake).

Nutrition Facts : Calories 70 calories, Sugar 0.3 g, Sodium 110.9 mg, Fat 5.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.1 g, Protein 3.2 g, Cholesterol 94.9 mg

JAPANESE WASABI DEVILED EGGS



Japanese Wasabi Deviled Eggs image

A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Provided by Nancy-Mae

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 50m

Yield 16

Number Of Ingredients 8

8 eggs
⅓ cup mayonnaise
3 tablespoons minced green onions
2 teaspoons rice wine vinegar
1 ½ teaspoons wasabi paste
coarse salt
½ cup fresh pea shoots, or as needed
16 pickled ginger slices

Steps:

  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
  • Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 1.4 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 109.6 mg, Sugar 0.7 g

WICKED WASABI DEVILED EGGS



Wicked Wasabi Deviled Eggs image

Fair warning- these are some powerful little eggs. However, if you still don't find them strong enough you can always add some wasabi powder to the yolk mixture for an even more powerful kick.

Provided by TheHungaryCook

Categories     < 60 Mins

Time 35m

Yield 24 egg halves, 24 serving(s)

Number Of Ingredients 8

12 large eggs
1/2 cup creamy horseradish sauce
1 dash garlic powder
1 tablespoon ground mustard
2 tablespoons wasabi paste
1 dash salt (to taste)
1 dash white pepper (to taste)
1 dash paprika (to sprinkle on tops)

Steps:

  • Hard-boil eggs (about 10 to 15 minutes).
  • After eggs are finished boiling, run cold water over them or soak in cool water to stop the cooking process and so they are more easily handled.
  • Cut each egg legthwise and remove yolks, setting them aside in a small bowl.
  • Mash yolks with a fork.
  • Add all other ingredients to mashed yolks, except the egg whites and paprika. Mix together well.
  • Fill egg halves with mixture.
  • Sprinkle tops with paprika.
  • Chill in refrigerator to let set.

Nutrition Facts : Calories 41.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 57.5, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 3.3

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