Tuesday, November 16, 2010

Wasabi Deviled Eggs with Salmon Roe

Wasabi Deviled Eggs with Salmon Roe

*I am dedicating this post to my friend, LL - a tough-love friend who is sweet the other half of the time.

During my trip to Philadelphia in November 2010 LL was our host, tour guide and chauffeur. After each day of sightseeing we would chat, eat and laugh ourselves silly into the wee hours of the morning before our tired eyes dragged us to bed.

She introduced me to several of her favorite Japanese movies and was my personal translator. We laughed ourselves silly at 'Wasabi' starring Jean Reno and Japanese actress Ryoko Hirosue.


The scene which refers to the title 'Wasabi' is when Reno is eating large amounts of 'wasabi' without a flinch. His partner Momo (also my dog's name) was waiting for a reaction but Reno was non-chanlant and ate a bowl of 'wasabi' like ice cream.

I am not a big fan of mustard, actually mustard is my cringe ingredient. I cannot stand yellow mustard but can tolerate low doses of Dijon mustard. This prologue leads to my rare consumption of deviled eggs...until I discovered the wasabi deviled egg recipe.

Am I like Reno in 'Wasabi'? Let just say I would probably be the last one standing in a college game of wasabi shooters.

I occasionally will splurge and buy salmon roe in bulk and eat it for a week ( with the help of family members) I am always looking for new recipes to mix up the monotonous of Ikura don.

Wasabi Deviled Eggs with Salmon Roe

Wasabi Deviled Eggs with Salmon Roe
adapted from Martha Stewart

8 large eggs
1/2 Cup Mayonnaise
1/4 Cup Creme fraiche or use mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice-wine vinegar
2 large scallions, minced (3 tablespoons)
Coarse salt
Salmon roe for garnish

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.

Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, creme fraiche, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites.

Wasabi Deviled Eggs with Salmon Roe

One of the difficulties I have when eating deviled eggs is the amount of calories there is in one bite. Deviled eggs are like donut holes, they are pop-able and pretty soon I eat an equivalent of a dozen regular size donuts.

Moderation is key or I suggest making it with extra wasabi!

*I like to use a little creme fraiche with the mayonnaise for a less oily creaminess when using only mayonnaise.

The wasabi scene from "Wasabi' movie.


Lolia S said...

They're beautiful. The egg whites look like little plates :)


Forager said...

That is a hilarious scene! Who would eat wasabi like that even if they could? Use a spoon! On the other hand - your wasabi deviled eggs look fabulous (I'd personally use less wasabi but I'm clearly a wuss). And I WISH I had the problem of not knowing what to do with too much salmon roe!

foodhoe said...

How awesome, I've never heard of this movie but must see it immediately! I love wasabi with the eggs, I recently made a very memorable egg salad with it(tried one with sriracha but we liked wasabi best). Love the idea of eggs with eggs...

Post a Comment

Creative Commons License
Chrysanthemum by Bonnibella is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at www.bonnibella.com