Ok, does anyone else have an abundance of beautifully colored hardboiled eggs? We just got home from a trip and had no food in the house – we talked about going to the one store that would be open here on Easter, but decided we were too tired and unmotivated. Besides, I get a kick out of “cooking from the larder” which after a week away was quite low.
But we had eggs. Easter is a favorite holiday of our daughter, and she still delights in the “E.B.” hiding eggs throughout the house. Then after she finds them she hides them for us. So again, we had eggs. And mayonnaise, mustard, but as I peeked in the fridge I saw some wasabi paste, soy sauce (in a cute little fish from a sushi box we had bought), and found myself suddenly more intrigued with the idea of egg salad. No celery, but capers. This was getting interesting…
And so, we had wasabi egg salad along with other snacks for our meal last night. If you too have an abundance of eggs and some wasabi in the house, you might want to give it a try. And if you don’t have wasabi on hand, you might get some just to try this. Or, wasabi deviled eggs?
- 4 hard boiled eggs
1 (+) tablespoon mayonnaise
2 teaspoons prepared wasabi
2 teaspoon capers, drained
2 green onions chopped (or one small white onion, chopped)
1 tablespoon soy sauce
Chop the eggs into small chunks and put into a small bowl. Add other ingredients and blend well, the taste. Adjust wasabi and or soy sauce to taste. We had a tube of wasabi that wasn’t so strong on hand – so used lots. The powdered stuff can be much stronger so use accordingly. (Don’t forget that after you have mixed powdered wasabi and water to make paste, you must cover it for 5 minutes so it will get spicy!)
This egg salad is great on bread, might have to try rice crackers!
Happy experimenting with your cooking,