My Account
Login
Product has been added to your cart.

More results...

Search in:
Entire site
Products
Recipes
Posts
Pages

Wasabi Deviled Eggs with Nori

Made with with metabolism boosting wasabi, digestion friendly ginger root, and antioxidant loving fresh herbs, this Wasabi Deviled Eggs with Nori recipe is delicious year round.

Added flavors from unsweetened cultured coconut provide a 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.

Nutrition:
Serving size: 2 halves
Calories: 83
Fat: 4.8g
Saturated fat: 1.4g
Cholesterol: 164mg
Sodium: 66mg
Carbohydrates: 2.8g
Sugars: N/A
Fiber: N/A
Protein: 7.3g

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

Enjoy Recipes, Cookbooks, Real Estate and Lifestyle Tips:

For more healthy, delicious recipes, get the Substitute Yourself Skinny cookbook
Enjoy Susan Irby’s Home Chat for Real Estate, Home Decor, and Lifestyle tips.
Subscribe to my bi-weekly newsletter at Susan Irby’s Newsletter
Need help Buying or Selling a home? Irby Real Estate Group is ready to help you!

Travel Club  FREE trial > visit susanirby.jifu.com

Recipe

Wasabi Deviled Eggs with Nori
Appetizers
Wasabi Deviled Eggs with Nori with wasabi, ginger root, herbs, and unsweetened cultured coconut provide a spicy twist on traditional deviled eggs

Ingredients

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

Instructions

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.

Serves

12

Preparation Time (hrs/min)

0, 20

Cooking Time (hrs/min)

0, 16

You may also like:

Share

Books by The Bikini Chef®