Thursday, May 22, 2008

Wasabi Deviled Eggs

I have been reading the blog Coconut & Lime for several months, and have bookmarked many of her recipes, but never tried any. Well, Coconut & Lime is celebrating it's 4 year blogiversary and is having a little contest, so I am taking that as motivation to finally try some of her recipes! Yesterday I went browsing through C & L's recipes with Zoe, and she picked out this deviled egg recipe for us to try. We love deviled eggs and have tried variations like adding curry powder, with great results. For this recipe, I substituted goat yogurt for the sour cream, since Zoe is sensitive to dairy. Overall, I really liked these wasabi eggs, and the rest of my family did, too! I think this recipe is great to make if you are serving a variety of deviled eggs, but it doesn't take the place of the classic mayo, mustard and paprika recipe.

Wasabi Deviled Eggs

-from Coconut & Lime


  • 6 hard boiled eggs, sliced lengthwise, yolks removed
  • 1/4 cup sour cream (reduced fat okay)
  • 1 teaspoon wasabi paste
  • 1 teaspoon minced green onion
  • 1/8 teaspoon mustard powder
  • salt
  • pepper
  • toasted sesame seeds
  1. In small bowl, mix together sour cream, mustard powder, wasabi, salt, pepper and egg yolk to form a paste. Pipe or spoon into the egg whites. Sprinkle with sesame seeds and serve.