Serves 4, 2 halves per person
Cook & Prep time: 15 minutes
Chill time: 5 minutes
Total time: 20 minutes
With Easter Sunday a few days away, I wonder what children are doing now to prepare for the annual hunt? Looking back, I do find it odd that I’d be dressed up with white patent leather shoes just to race a bunch of other kids across a field full of eggs.  Back then, the eggs were real and you knew right away if you stepped on one!
When the hunt was over my treat was right in my basket — boiled eggs! I could only eat one or two before I felt a little grossed out. However, if they were prepared like the ones right I think I would have eaten the whole bunch!
Ingredients
- 4 large eggs
- 1/2 tsp Wasabi or horseradish paste (found at Asian markets)
- or 1/2 tsp wasabi powder + 1/2 tsp of water
- 1/2 Avocado, halved and peeled
- 1/2 tsp of fresh lemon juice, about 1/4 lemon
- 1 green onion
- 1 tsp balsamic vinegar
- 1 tsp whole grain mustard
- 1 tsp Flaxseed Oil
- 1/4 tsp of salt
- 2 egg yolks (from boiled eggs)
- Paprika
In a large saucepan bring water to a gentle boil over medium heat. Gently lower eggs in water using tongs or a slotted spoon. Allow eggs to boil gently for 15 minutes.
While eggs are boiling, cut avocado and peel.
In a medium sized bowl mix avocado, lemon juice, wasabi paste, green onion, balsamic vinegar, mustard, oil, and salt. Set aside.
In a large bowl, prepare an ice bath. When eggs are done boiling, using tongs or a slotted spoon plunge eggs into ice bath and let rest for about five minutes or until ice cubes are nearly melted.
Peel the eggs in the water bath and rinse.
Slice in half, saving two of the cooked yolks. Add the yolks to the avocado mixture and blend thoroughly but not entirely smooth. Spoon heaping teaspoons into whites. Sprinkle with paprika and serve immediately or cover and refrigerate until ready to serve.
Enjoy!
Nutrition Information
Sprigs of Rosemary says
I just know I would love these! A little hot from the wasabi, creamy from the avaocado, and just enough egg. Brilliant!
Tabitha says
Thank you, I’m glad that you liked them! I’d much rather get the fat from avocado than mayo. We’re making them again tonight. Have a good weekend!
Parsley Sage says
I’ve just fallen a little in love with this recipe. It’s absolute genius!
Eliot says
OMG! I wish I had a ripe avocado in the house and I would make these right now!
Tabitha says
Thank you, it also passed at my in-laws this weekend! 🙂
Tabitha says
Thank you Eliot, we used leftover filling as a dip with pita chips this weekend as well! 🙂
Jorie says
I love deviled eggs especially when they have a little kick to them. Using wasabi is a great idea. I’ll definitely try this recipe!
RavieNomNoms says
Gahhh!!! What a perfect recipe! I would never even think to do anything like this but WOW…that sounds so good
Tabitha says
Jorie – let me know how you like them!
Ravie – let me know if you try them, too!
Tabitha says
Thank you for posting my recipe!
Nancy B says
You are welcome Tabitha! Wasabi and balsamic was just too cool a combination not to pass along!
Cailin says
potentially sounds good but wassabi makes me shudder haha 🙂
Tabitha says
Surprisingly you don’t really taste the wasabi – it adds a bite but it isn’t overpowering. 🙂