Wasabi deviled eggs
Being as what my dear husband does not like mustard, I generally substitute creamed horseradish when making deviled eggs. The other day, [July 4 2002] when making deviled eggs for a little house party, I discovered we were out of horseradish. Sticking my hand at random into the refrigerator, I pulled out a tube of green paste emblazoned with the word that incites that delicious combination of ecstasy and terror in the heart of a devoted Pacific Rimmer:
W A S A B I
Hmmm, I thought, why not. I proceeded to employ the deadly green condiment to great effect. Wasabi Deviled Eggs were a great hit. They give the deviled eggs a nice bite and a different flavor.
Hard boiled eggs (at least two per person)
Wasabi paste (or mix powder with water, per instructions)
Greek seasoning (or other chef’s salt)
Slice eggs in half longitudinally and scoop out the gorgeous buttery yellow yolk. Mix all the ingredients to taste and desired consistency. Start with a tablespoon or so of the mayo. Add a squeeze of wasabi, a shake of the garlic powder and chef’s salt and dash of worcestershire sauce. Keep adding and mixing until it tastes right to YOU.
If you’re lucky enough to have a a pastry funnel with a decorative tip, you can play Martha Stewart. Otherwise, gently scoop the mixture into the egg whites arranged on a platter, sprinkle with paprika so it will look all pretty. Serve to great acclaim.
Postscript: don’t fall to temptation to add too much wasabi – you’ll make people’s tummies hurt.