HOUSE OF ASIA
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Eggs stuffed with olives and wasabi mayonnaise
Deviled eggs are one of those dishes that almost always grace our tables during Easter. We encourage you to try them in our slightly more oriental version. A pinch of wasabi paste will give them a distinctive, unforgettable flavor.
Ingredients
- 1 teaspoon chili paste
- Kala Namak salt to taste
- 1 spoon wasabi paste
- 4 tablespoons GAEA olives, finely chopped
- 4 hard-boiled eggs
- 1 onion, finely chopped
- Freshly ground black pepper to taste
- 2 tablespoons of mayonnaise
- 1 bunch of chives, finely chopped
A method of preparing
- Place the boiled and chopped egg yolks, olives, and onion in a bowl. Season with chili paste, Kala Namak salt, and pepper to taste, then mix thoroughly.
- In a bowl, combine the mayonnaise and wasabi paste until smooth. Add the wasabi mayonnaise to a large bowl and mix again.
- Place the egg whites on a plate and stuff them with the mixture.
- Garnish the resulting stuffed eggs with mayonnaise and sprinkle with chives.
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