I am still taking a break from my rotisserie chicken recipes to offer up some Easter dishes. Easter is one of my favorite holidays.
Easter would not feel like Easter without deviled eggs. My Wasabi and Cucumber Deviled Eggs are delicious and refreshing. There’s enough wasabi to taste it, but not enough to make your nostrils flare.
Whenever I cook for company, I try to find the middle of the road in terms of flavors. You can add more if you love wasabi or know your guests won’t mind extra heat. I am actually pretty traditional when it comes to deviled eggs, but I love these. It’s a slight twist on a classic.
Whenever I make hard boiled eggs, I always boil two or three extra because there’s always one or two eggs that is deformed or rips when you’re peeling it, so extras are essential. My recipe calls for six, so boil eight or nine. If you’re fortunate enough that they all work out, you can fill extra egg whites with deviled egg mix because there is always leftover yolk mix once everything has been mixed in.
Wasabi and Cucumber Deviled Eggs
Serves 4-6 *6 large eggs
2 tablespoons finely minced cucumber (be sure it’s minced fine)
3 tablespoons Miracle Whip
1 tablespoon Woeber’s Sandwich Pal Wasabi Sauce, plus ½ teaspoon
Salt and pepper to taste
If you have a favorite boiling method, use it. If not, follow mine.
To boil the eggs: Place eggs in a large pot so they are in a single layer and fill with water that rises 2 inches above eggs. Put on the stove and bring to a boil. When it reaches a boil, boil for 5 minutes. Cover the pot with a lid and turn off the heat. Let rest 15 minutes. Drain water off and then scoop ice over eggs to cool.
When cool, peel eggs and slice in half horizontally. Remove yolks and place in a bowl.
Mash yolks with a fork and then add cucumber, Miracle Whip, wasabi sauce and salt and pepper to taste. Mix until well combined and mostly smooth. Refill egg whites with this mixture and cover and refrigerate until time to serve.