Wasabi & Smoked Salmon Deviled Eggs

Wasabi & Smoked Salmon Deviled Eggs

INGREDIENTS (Serves 6)
6 eggs
¼ cup mayonnaise
1 tbsp. wasabi paste
1 tsp ground ginger
1 tbsp. scallions thinly sliced (and larger slices for garnish)
Smoked salmon
Sesame seeds

DIRECTIONS
Step 1: Boil eggs for at least 10 minutes. Remove eggs and place them in an ice bowl for at least five minutes. Once cooled, carefully peel shells off.

Step 2: Slice hardboiled eggs in half. Scoop out yolks and place in separate bowl. Clean any remaining yolks off egg whites with a damp paper towel.

Step 3: Add mayonnaise, wasabi, 1 tbsp. thinly sliced scallions and ginger to yolks and mix until firm paste forms. Spoon or pipe onto egg whites.

Step 4: Garnish with thinly sliced smoked salmon, larger sliced scallions and sesame seeds. (Laurie’s Serving Tips: If you want more color contrast, you may use black sesame seeds. If you don’t have an egg platter like mine, hold the egg whites in place on a platter, by piping a small dot of the egg yolk mixture onto the platter and nest the whites on top. They stay in place and don’t slide around while trying to fill!)