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

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl

📝 Preparation Steps

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.

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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.).

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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).

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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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