Breakfast & Brunchcarriesexperimentalkitchen
Wasabi Egg Salad
If you're looking for a little extra heat in your normal egg salad, try this simple to make recipe made with Japanese wasabi paste.
👥 4 Servings⏱️ Prep & Cook: 26 min⏳ Prep: 10 min🔥 Cook: 16 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Bring the water to a boil; then allow to simmer for approximately ⏱️ 6 minutes. To check the to see if the eggs are done, you can spin them on their vertical axis. If they fall to the side, they're not done yet and cook for another ⏱️ 1-2 minutes.
large Eggs6
2
Remove the eggs from the water and place them an ice bath (water and ice) several times until they have cooled. (You can also make the eggs ahead of time and refrigerate before adding the other ingredients.).
large Eggs6
3
Peel the eggs, rinse off any residual shells, chop the eggs; then place in a bowl and add the wasabi paste, celery and mayonnaise; season with salt (optional).
large Eggs6
Nutrition Facts
calories
162 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
1 g
sodium Content
311 mg
protein Content
10 g
trans Fat Content
0.04 g
cholesterol Content
282 mg
carbohydrate Content
1 g
saturated Fat Content
3 g
unsaturated Fat Content
9 g
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