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Wasabi Deviled Eggs
from the kitchen of Sharmagne Leland-St. John
8 large hard boiled eggs
1/4 cup wasabi mayonnaise
1/8 cup real mayonnaise
2 teaspoons unseasoned rice wine vinegar
Pickled ginger, minced
Peel eggs and halve lengthwise. Transfer the yolks
to a medium bowl and mash with a fork until smooth.
Stir in mayonnaise, vinegar and ginger. Pipe filling
back into the white halves.
2001- 2012, Quill & Parchment
contributions are copyright of the respective authors