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Lilly’s Table

 
 
Bok Choy Slaw
Hard Boiled Eggs
© Lillys-Table.com Photo of Avocado-Wasabi Deviled Eggs
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Avocado-Wasabi Deviled Eggs

from Wasabi Deviled Eggs with Bok Choy Slaw, the Week of March 20, 2016.
View the previous or next recipe for this meal.

Creamy avocado and a sharp bite from the wasabi makes these eggs even more devilish. Adjust the wasabi as you desire to taste.

Ingredients

  • 4 eggs, hard-boiled
  • ½ cup avocado, mashed
  • 1 teaspoon lemon juice
  • 1 teaspoon wasabi, or more taste
  • 1 pinch salt
  • 1 radish

Serving Size: 2 People

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Preparation Instructions

Crack & peel the hardboiled eggs. Rinse and rub off any remaining shells. Cut in half, from end to end.

Mash the avocado with the lemon juice and salt.

Push the yolks out and toss in a bowl. Add the wasabi.
Taste. Add more wasabi or salt as desired. The wasabi flavor tends to develop a bit more with time.

Dollop the avocado-wasabi-yolk paste into the whites. Alternatively, place it in a pastry bag and swirl into the center.

Thinly slice the radish. Press a radish slice into the center of each.