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Recipe Detail Page
Devilled Eggs
Holiday 2008
Devilled eggs have always been a favourite for many people. I personally love them. These eggs have a slightly Japanese undertone and the cucumber salad that accompanies them also has an Asian feel. Blanching the cucumbers gives them a vivid colour that they do not lose as they sit. The eggs look like they are swimming in the sea! Older eggs peel better than really fresh ones. Try peeling under cold running water if you are having problems with the white tearing.
Serves 4 to 6
Eggs
6 eggs
¼ cup (50 mL) mayonnaise
½ tsp (2 mL) wasabi paste or to taste
1 tbsp (15 mL) finely chopped pickled ginger
2 tbsp (25 mL) chopped chives
Salt and freshly ground pepper
Cucumber Salad
1 seedless cucumber, thinly sliced (preferably using a mandolin)
1 tbsp (15 mL) soy sauce
2 tbsp (25 mL) seasoned rice vinegar
1 tsp (5 mL) sugar
½ tsp (2 mL) wasabi paste
2 tbsp (25 mL) chopped chives
1. Place eggs in a pot of cold salted water. Bring to a boil and boil for 2 minutes. Remove pot from heat, cover and let sit for 10 minutes. Drain and run eggs under cold water to cool. Peel.
2. Cut eggs in half lengthwise. Carefully scoop yolk into a small bowl, reserving whites on a plate. Mash yolks with a fork, stir in mayonnaise, wasabi, ginger and chives. Season with salt and pepper to taste. Place yolk mixture in a piping bag and pipe filling back into whites or spoon them in. Cover and chill until ready to serve.
3. Bring a pot of water to boil. Add cucumbers, bring back to a boil and drain at once. Run cucumbers under cold water to stop the cooking and maintain the colour. Leave cucumber to sit in strainer for 30 minutes then blot with paper towels to remove moisture and place in a bowl.
4. Stir soy sauce, rice vinegar, sugar and wasabi together in a bowl. Pour mixture over cucumber and toss to coat.
5. Place cucumbers on a platter or divide between individual serving plates and top with eggs. Sprinkle with chives.
Serves 4 to 6
