Festive Deviled Eggs with Wasabi and Pickled Ginger
Rather than cut the eggs lengthwise, I cut them around the circumference, trimming a little bit of the white from each end so that they sit up straight. I think they look cuter this way. Plus they’re easier to pick up and eat.
Serves: 4 dozen
  • 24 large eggs
  • 4 cans (16 ounces each) beets, juice and beets separated, beets reserved for another use
  • ¾ cup mayonnaise
  • 2 tablespoons wasabi paste
  • 2 tablespoons pickled ginger juice, plus extra slices of ginger for garnish
  • Salt
  • Cilantro leaves, for garnish
  1. Cover eggs with water in a large pot. Cover pan and bring to a full boil over medium-high heat. Turn off heat; let eggs stand, covered, for 10 minutes. Drain and run them under cold running water until pot is decidedly cold. Add ice and let eggs stand in water until cold. Peel eggs, halve them at the circumference, and remove yolks, transferring them to a food processor. So that eggs sit level, slice a tiny piece of egg white from each bottom, carefully stacking them on top of one another in a large wide-bottomed lidded container. Pour in beet juice making sure egg whites are submerged. Let stand until beet juice has colored the whites, at least overnight. (Can be refrigerated several days.)
  2. Process egg yolks in a food processor until smooth. Add mayonnaise, wasabi paste, pickled ginger juice, and a light sprinkling of salt; process, once again, until smooth. Transfer mixture to a covered container and refrigerate. (Can be refrigerated several days.) When ready to serve, taste yolk mixture and adjust seasonings, including extra wasabi paste and pickled ginger juice. Transfer mixture to a pastry bag or a gallon-size zipper-lock bag, snipping off a ¼-inch tip at one of the bottom corners. Pipe filling into each egg half. Garnish each with a tiny piece of pickled ginger and cilantro leaf. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/festive-deviled-eggs-wasabi-pickled-ginger/