Wasabi Deviled Eggs

Love That Olive
Love That Olive
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00h 15
00h 20

Wasabi Deviled Eggs

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Ingredients and Method


  • 8 boiled eggs, cooled, peeled and halved, separate yolk from white
  • 1/3 c. Mayonnaise
  • 2 tsp. Elki Cucumber Wasabi Dip
  • 2 tsp. White Balsamic vinegar
  • 2 lg. scallions, minced (3 tbsp.)
  • Chopped flat leaf parsley for garnish or pea shoots


  1. Basic boiled egg preparation: prepare an ice water bath and set aside; place eggs in a medium saucepan and cover with cold water at least one inch over egg tops. Bring to a boil, cover, remove from heat and let stand 13 minutes. Drain, transfer eggs to water bath until cold. Peel eggs in half lengthwise. Remove yolks for mashing
  2. Mix together yolks with all ingredients and fill halved egg whites, garnish, refrigerate until serving
Products you will need
White Balsamic
White Balsamic
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