Wasabi Deviled Eggs

Wasabi Deviled Eggs

6 hard boiled eggs (see below for instructions)
3 tablespoons paleo paleo mayonnaise
1 teaspoon wasabi paste
1 green onion, minced
1/4 cup minced watercress, plus extra for garnish
Kosher salt, a pinch

Hard boiled eggs:
Place eggs in a single layer in a saucepan and fill the pan with water rising to at least an inch above the eggs. Cover the pot and bring it to a boil over medium heat. When the water comes to a full boil, remove the pot from heat and let eggs sit for 18-20 minutes. Cool and peel the eggs under cold running water.

Cut eggs in half and remove yolks. Mash the yolks until very fine and smooth, use a food processor or fork. Combine the yolks with the mayonnaise, wasabi, green onions and watercress and mix very well. Taste for seasoning and add salt to your liking.

Pipe filling decoratively into the egg whites using a pastry bag fitted with a large fluted tip. Cut thin ribbons of watercress leaves to be used on top of the eggs as a garnish, just before serving. Place on a serving plate and serve right away or cover and refrigerate up to one day.

From: Cooking with Amy: A Food Blog
recipe picture
Amy Sherman