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Japanese deviled eggs
Ingredients
- 6 hard-boiled eggs
- 3 tablespoons all-natural, sugar-free mayonnaise, such as Vegenaise
- 1 teaspoon toasted sesame oil
- 1 teaspoon wasabi powder (or less, depending on your preference)
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon pink rock salt or gray sea salt
- 2 tablespoons pickled ginger, drained
- 12 small watercress or parsley sprigs
- 1/2 teaspoon black sesame seeds
Directions
- Cut eggs in half, crosswise. Slice a small piece off rounded ends so eggs will lie flat on plate.
- Scoop out yolks and mash with two tablespoons of mayonnaise, sea salt, ginger (if using) and sesame oil. Pile back into egg hollows.
- Combine remaining one tablespoon mayonnaise with wasabi powder. Cover separately and chill until needed.
For garnish:
- Curl a small piece of the pickled ginger to form a rosebud shape, then tuck into each egg.
- Put a small dollop of wasabi-mayonnaise on top it and add a watercress or parsley sprig. Sprinkle with sesame seeds.
This recipe is from Julie’s Book Slimming Meals That Heal. Permission has been granted by Penguin Random House Canada
