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Wasabi Deviled Eggs
Andrea (Andy) Held, wife of owner and Director of Advertising Thomas Held, came up with this spicy rendition of a holiday classic appetizer. Let's just say it puts the "hop" in those leftover Easter eggs.
6 hard-boiled eggs, peeled and cut lengthwise
1/4 cup light mayonnaise or salad dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
1/8 teaspoon ground black pepper
1/4 teaspoon wasabi powder
1/4 teaspoon water
Boil six eggs for eight minutes. Remove from heat and let stand eight more minutes. Do not drain. Cool with cold water and remove egg shells.
Carefully remove egg yolks. Place in a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
In a separate container, mix wasabi powder with water to form a paste. Let stand five minutes to activate the wasabi powder; then add to mayonnaise mixture. Stir thoroughly.
Fill the empty egg white halves with the yolk mixture and sprinkle lightly with paprika.
Cover carefully with plastic wrap and refrigerate for up to one day before serving.
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