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Wasabi Soy Deviled Eggs

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The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect deviled egg/sushi mash up!

Wasabi Soy Deviled Eggs: Spicy and bold, like a california roll meets deviled eggs!

I’ve been on a deviled egg kick lately! Maybe it’s because it took me so many years to actually get on the deviled egg bandwagon, or maybe it’s because I just love that I can make them as an appetizer and then chop them up and turn them into an egg salad sandwich. Not that there are actually any leftover but, ya know, in theory.

Wasabi Soy Deviled Eggs: Spicy and bold, like a california roll meets deviled eggs!

I know this sounds like a strange combination, and trust me…it could be. It took me a little while to get the proportions right. First I used no mayo and they were runny and super egg-y tasting, so I went back to the drawing board and found just the right amount off mayo, Greek yogurt, soy sauce and wasabi for the perfect bite that melds the two worlds together like a dream.

Wasabi Soy Deviled Eggs: Spicy and bold, like a california roll meets deviled eggs!

This quick and easy bite is sure to be a winner at your next get together!

Wasabi Soy Deviled Eggs
Recipe Type: Appetizer
Author: Ari Ziskin
Prep time:
Total time:
Serves: 2 dozen
The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect mash up of deviled eggs and your favorite sushi additions.
Ingredients
  • 12 hard boiled eggs (I used [url href=”https://goo.gl/5vYRyw” target=”_blank”]Eggland’s Best[/url])
  • 6 tablespoons plain Greek yogurt (I used nonfat)
  • 2-3 tablespoons light olive oil mayo
  • 1 1/2 teaspoons wasabi
  • 2 tablespoons soy sauce (regular or gluten-free) or coconut aminos
  • Red pepper flakes for topping
Instructions
  1. Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor or mixer. Add Greek yogurt, mayo and wasabi. Process/mix until smooth. Slowly mix in soy sauce watching the texture to make sure it does not get too thin.
  2. Transfer to a piping bag–if you don’t have one, you can use a ziplock back and cut off the tip, or just spoon filling in–and pipe filling into empty egg whites. Top with a tiny pinch of red pepper flake. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Spinach Artichoke Deviled Eggs

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The other day, Steve and I had a little conversation that went something like this…

Me: When are deviled eggs in season?
Steve: Umm, deviled eggs are always in season.

Point taken.

Plus, you can’t just eat peppermint bark and eggnog all day long for the entire month of December, right? Actually that doesn’t sound like a terrible idea…

But with all the holiday parties going on this time of year, it’s always nice to have an easy recipe on hand that isn’t a dessert since, you know, every single person you know will be bringing ginger cookies and truffles. Including me. I will be bringing dessert. Every.Single.Time. But sometimes I also bring non dessert with my desserts to, ya know, “balance” and “make good choices”.

Can we just talk for a moment about the brilliance that is the spinach+artichoke+cheese combination??? So.Freaking.Good. Pretty much every time I go out to eat and they list spinach artichoke dip as an appetizer, I sit there for a good 10 minutes trying to convince myself it’s “healthy” because it has the word spinach in the title.

But I have the BEST news. Yes, the BEST. In all caps because I get really excited about food. These are the best of, like, every world imaginable–deviled eggs, spinach artichoke dip, and still being able to fit into your pre-holiday-jeans all in one perfect little egg!

They have just a liiiittttle bit of miracle whip (or mayo if you’re one of those weirdos who hates miracle whip), Greek yogurt and light whipped cream cheese to get the perfect creamy consistency plus the delicious flavors of spinach and artichoke hearts perfectly spiced and topped with a little parmesan cheese to give you the full cheese dip effect, then sprinkled with paprika because, well, that’s what you do to deviled eggs. 😉

Spinach Artichoke Deviled Eggs

yield 2 dozen

  • 12 hard boiled eggs
  • 1/2 cup nonfat Greek yogurt
  • 2 tbs light miracle whip or light mayo
  • 2 tbs light whipped cream cheese
  • large handful spinach, chopped
  • 3/4 cup artichoke hearts, chopped
  • 1 tsp lemon pepper
  • 1 tsp Spike seasoning
  • dash salt
  • 1/4 cup grated parmesan cheese
  • paprika for dusting

Directions:

  1. Split hard boiled eggs length wise and scoop the yolks out into a medium mixing bowl.
  2. Add Greek yogurt, miracle whip/mayo and cream cheese to egg yolks and beat until well combined. Beat in spinach, artichoke hearts,lemon pepper, Spike and salt.
  3. Use a piping bag, extra small cookie scoop or spoon to transfer egg yolk mixture evenly between the egg whites (you may have some extra left over).
  4. Top each egg with a pinch of grated parmesan then sprinkle lightly with paprika.

Buffalo Deviled Eggs

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You know what food I really missed when I stopped eating deep fried food? Buffalo wings. Those things are freaking delicious! But really, it is not the breaded deep fried chicken that has anything to do with this deliciousness. The chicken is purely the vehicle to get to the delicious, bold, spicy, flavorful buffalo sauce.

And let’s be honest, who doesn’t love deviled eggs??? Crazies. Weird people. Humans with defective taste buds.

Wanna know something strange about me? I don’t love mayonnaise. In fact, if I am going to eat it, I’m one of those freaks that only really likes the light Miracle Whip with a million fake ingredients. It’s strange, but I’ll own up to it. I mean, if you put some creamy potato salad in my face, I will eat it, don’t get me wrong. But like when I see people slather it on a sandwich, I just kind of don’t get it. Good thing there are much healthier and tastier solutions to getting that mayo consistency, like Greek yogurt!

I know many of you are skeptical. “What can someone who doesn’t like mayo know about finding a suitable replacement?!?!” Well, I may not love mayo, but I do love food, and trust me, you won’t be missing anything!

These, along with the super popular cake batter dip, were also made last weekend for Deann’s bridal shower. I think I made close to 20 eggs, and not a single one was left over.

On a random note, I apparently need to work on my drizzling height because the red sauce coming from seemingly no where freaks me out a little bit in this next picture. I promise, these are deviled eggs, not scenes out of a vampire movie.

Because, honestly, who doesn’t want their eggs to be spicier?

 

Buffalo Deviled Eggs

inspired by Baked By Rachel

yield 1 dozen

  • 6 hard boiled eggs, shelled
  • 3 tbs nonfat plain Greek yogurt
  • 1 tbs light miracle whip (or light mayo, or whatever you like)
  • 1/2 avocado
  • garlic pepper to taste
  • 1/4 cup Frank’s Red Hot (or buffalo sauce of choice, but we all know Frank’s is the best)
  • 1-2 stalks celery, minced
  • paprika for dusting
  • extra buffalo sauce for drizzling (optional)
  • crumbled bleu cheese for topping (optional–I LOVE it with bleu cheese, but not everyone shares my sentiment)

Directions:

  1. Slice eggs length wise. Scoop out yolks into a medium mixing bowl and set whites aside.
  2. Add yogurt, mayo, avocado, pepper and buffalo sauce to the yolks and mix well. Then use an immersion blender to smooth completely.
  3. Transfer yolk mixture to a piping bag or plastic bag with the tip cut off and divide evenly between the egg whites (I used the star tip because I thought it made them pretty 😉 ).
  4. Sprinkle lightly with paprika, then top with celery.
  5. Add any desired optional ingredients, and serve immediately.

 

 

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