Ingredients
16
16 servings
- •8 eggs
- •⅓ cup mayonnaise
- •3 tablespoons minced green onions
- •2 teaspoons rice wine vinegar
- •1 ½ teaspoons wasabi paste
- •coarse salt
- •½ cup fresh pea shoots, or as needed
- •16 pickled ginger slices
Instructions
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
- Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.
Nutritional Facts
Per 16 servings
- Calories: 74
- Carbohydrate: 1g
- Fat: 6g
- Fiber: 0g
- Protein: 3g
- Sugar: 1g
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