Not really -- I'm into that tossing ingredients together stage. The trick is, buy good eggs (they don't have to be gold-plated organic, but cage-free brown eggs come from happy chickens and have lovely taste.) I use Hellman's regular, real Mayo, and Eden wasabi powder. The question is, how eggy do you want them to taste? That determines now much mayo to use.
I mash up the yolks first, to get a fairly fine chop. Then I add the mayo to try and get good smoothness and distribution. Occasionally, I make the ratio 1:1 and have a stronger egg flavor -- depends on my mood.
I mix up the wasabi in a tiny bowl with cold water, and let it sit to "cure" if you will, while chopping and mixing. I diluted it enough to make a slurry, which was poured onto the mayo-egg mixture. Then stir until well-mixed, put into the egg shells as you like them (heaped, smooth across the top for evenness, etc.) and chill for extra firmness -- or start eating! A sprinkle of paprika can be nice, too, but isn't needed.
Good egg tips are, remember to rubber band the carton closed and turn it on its side, to center most of the yolks before hard boiling. At least 12 hours -- I usually do it for 24. Use older eggs -- if they're too fresh, they peel gross and look like zombie eggs! And try the tiny pin prick in the bottom of the shell before placing in the water. And you have your own egg boiling system. So go for it!
Wasabi Deviled Eggs
I mash up the yolks first, to get a fairly fine chop. Then I add the mayo to try and get good smoothness and distribution. Occasionally, I make the ratio 1:1 and have a stronger egg flavor -- depends on my mood.
I mix up the wasabi in a tiny bowl with cold water, and let it sit to "cure" if you will, while chopping and mixing. I diluted it enough to make a slurry, which was poured onto the mayo-egg mixture. Then stir until well-mixed, put into the egg shells as you like them (heaped, smooth across the top for evenness, etc.) and chill for extra firmness -- or start eating! A sprinkle of paprika can be nice, too, but isn't needed.
Good egg tips are, remember to rubber band the carton closed and turn it on its side, to center most of the yolks before hard boiling. At least 12 hours -- I usually do it for 24. Use older eggs -- if they're too fresh, they peel gross and look like zombie eggs! And try the tiny pin prick in the bottom of the shell before placing in the water. And you have your own egg boiling system. So go for it!