We had some good friends over Saturday night… to help use up some of the leftover booze from my birthday party and to eat the left over hot appetizers that we never got around to making. Since the hot apps are pretty point-heavy (Weight Watcher’s lingo), I decided to throw together a few cool apps as well… including deviled eggs. I had purchase a bag of pre-cooked deviled eggs a day earlier (yes, this is a convenience I enjoy immensely) and figured it would be pretty easy to be-devil them.
Being in one of my creative moods, I decided to mess around with a traditional deviled eggs recipe and jazz it up a bit some Asian influence. The end result was quite good and I will definitely be making them again.
I started with standard ingredients…6 eggs, 1 tbsp (low fat) mayo, 1/2 tsp mustard (I used garlic aioli mustard), 1/2 tsp wasabi horseradish mustard and 1 tsp of white vinegar (I used sushi). I mashed this all together, added some chopped cilantro and some more wasabi powder, salt and pepper.
I piped the filling into the egg shells (using a small Ziploc sandwich bag with the corner cut off) and then finished them off with a single wasabi-ranch seasoned tortilla strip and a dusting of cumin.