Wasabi Soy Deviled Eggs
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 2 dozen
The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect mash up of deviled eggs and your favorite sushi additions.
  • 12 hard boiled eggs (I used Eggland's Best)
  • 6 tablespoons plain Greek yogurt (I used nonfat)
  • 2-3 tablespoons light olive oil mayo
  • 1½ teaspoons wasabi
  • 2 tablespoons soy sauce (regular or gluten-free) or coconut aminos
  • Red pepper flakes for topping
  1. Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor or mixer. Add Greek yogurt, mayo and wasabi. Process/mix until smooth. Slowly mix in soy sauce watching the texture to make sure it does not get too thin.
  2. Transfer to a piping bag--if you don't have one, you can use a ziplock back and cut off the tip, or just spoon filling in--and pipe filling into empty egg whites. Top with a tiny pinch of red pepper flake. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.
Recipe by Ari's Menu at http://www.arismenu.com/wasabi-soy-deviled-eggs/