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The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers.

Source: Martha Stewart Living, July 2008



Cook's Notes

Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.

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How would you rate this recipe?
  • odette1
    25 NOV, 2014
    This was really good. I added a piece of pink ginger on top for garnish and it looked and tasted great.
  • RobertV
    22 JAN, 2011
    Absolutely delicious. The recommendation to garnish with a dot of sriracha is excellent. Make extra of these - they will fly off the plate! Also important to note, I accidentally used "wasabi sauce" which is something more along the lines of a mayo or cream sauce - avoid this. Use the paste as recommended, it is much more potent.
  • dariacarey
    3 JAN, 2011
    These are AMAZING. And beautiful with the sprout topping. A bit hit at my party.
  • CyndiRivers
    9 NOV, 2010
    My sister has been making these for over 10 yrs now. After experimenting in her kitchen, she found them an unexpected hit. However, after boiling the eggs, she soaks them for over an hour in heavy soy sauce (double dark/double black), which gives the eggs a beautiful brown color on the outside. She then nestles pieces of pickled ginger in the yolk "holes" before piping in the wasabi egg yolk mixture. A dash of rice seasoning and a dot of Sriracha on the top finishes them off.
  • Alicia50
    1 AUG, 2010
    These eggs are a hit. When it says to use unseasoned rice vinegar, do it. The seasoned is too sweet. We loved them
  • choccycake
    22 JUN, 2009
    These look great, will definately be trying out the recipe really soon.
  • Randy52
    28 NOV, 2008
    I can't imagine why I never tried this before, since I've used European horseradish in the past. But this recipe is a clear step up. I used three different garnishes for the three dozen I made--sprouts as recommended, soy seasoned sour cream with a cube of lemon drizzled avocado, and most popular, a light sprinkling of black caviar. I also used more wasabi than the recipe called for, two tablespoons of paste for 18 yolks. Warnings were issued.

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