Wasabi Deviled Eggs with Nori with metabolism boosting wasabi, digestion friendly gingerroot, antioxidant loving fresh herbs, unsweetened cultured coconut and protein fat-burning eggs are all combined in this flavorful, delicious twist on the traditional deviled egg.
Unsweetened cultured coconut has a yogurt-like consistency but is not dairy and is not soy making it super good for your digestion and naturally low fat and low sugar.
Enjoy this easy recipe on picnics, Summer concerts, brunch and special occasion get togethers. And, if you get frustrated with peeling hard boiled eggs, try this simple nearly “no fail” way to end up with perfectly smooth eggs… simply steam the eggs for 16 minutes on the stove top and let them cool to room temp. Peel, slice and scoop out the hard-boiled egg yolk for beautifully presented deviled eggs that are food-styling photo ready.
Serving size: 2 halves
Saturated fat: 1.4g
NOTE: This recipe is also low in sugar, high in phosphorus, riboflavin, selenium, vitamin B6 and B12.
This recipe was the featured Recipe of the Week on The Bikini Lifestyles Show Taste of the Nation Laguna Beach episode. Enjoy the free podcast here: Taste of the Nation In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Wasabi Deviled Eggs with Nori
Who says deviled eggs have to be all about paprika and pickles? Metabolism boosting wasabi, digestion friendly gingerroot, antioxidant loving fresh herbs, unsweetened cultured coconut and protein fatburning eggs are all combined in this flavorful, delicious twist on the traditional deviled egg.
- 12 eggs
- 1 tablespoon wasabi paste or to taste
- 1/4 cup chopped red onion
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh cilantro
- 1/8 teaspoon ground korean chili pepper
- 1/2 tablespoon chopped fresh gingerroot
- 1/8 teaspoon dry mustard
- 1/8 teaspoon cracked black pepper
- 3 tablespoons unsweetened cultured coconut
- fine zest of one lemon
- 2 tablespoons finely chopped nori seaweed
- Steam eggs in a vegetable steamer for 16 minutes.
- Set aside and let cool until they reach room temperature or are easy to handle.
- Peel the eggs and slice in have, lengthwise and scoop out the hard boiled egg center and place in a medium mixing bowl.
- Using a fork, mix in the wasabi, red onion, oregano, cilantro, chili pepper, gingerroot, mustard, pepper, cultured coconut, and lemon zest.
- Fill the egg white halves with a heaping teaspoon of hard boiled egg mixture.
- Arrange on a decorative platter and sprinkle with nori seaweed.
- Eggs can be chilled or before filling the egg white halves, chill both the egg white halves and hard boiled egg mixture in the refrigerator and then fill and serve the eggs.