What’s Easter brunch without a plate of deviled eggs? Eggs have long been a symbol of Easter, as they represent new life. Eggs and baby chicks also stand for the rock tomb out of which Jesus emerged when he rose again. Easter marks the beginning of spring, which is the season of new life, as nature starts blooming all around us. Even though we’ve had a recent cold snap (hopefully our last!) here in Texas, I still see my backyard coming to life again when I take my puppy outside every morning: new leaves are beginning to grow on the rose bushes and the grass is starting to wake up as well. What a testimony in all of creation of new beginnings and second chances! I love this time of year!
I also love adding Asian flavors to recipes – especially the spicy kick of wasabi, the Japanese horseradish that is actually a root with a burn your nose hairs kind of strong flavor. You can buy it in a powder form, which is the ground up root, or in a ready to use tube or condiment form, which is the kind I used for this recipe. I chose this Roland wasabi paste because it is made with all natural ingredients and no artificial food colorings. Because the wasabi root is a member of the Brassicaceae family along with foods like cabbage and broccoli, it has anti-cancer properties as well as anti-microbial and anti-inflammatory properties.
Most deviled egg recipes call for a generous helping of mayonnaise, but for this recipe, I first processed together apple cider vinegar, a little agave nectar, olive oil, and raw cashews for a healthy homemade mayonnaise substitute. I then added the other ingredients to make my deviled egg filling: egg yolks from the hardboiled eggs, Dijon mustard, wasabi, juice from ½ a lemon, and a little salt and pepper to taste.
To complete the Asian touch in these deviled eggs, I sprinkled these toasted sesame seeds that I picked up at Whole Foods on top as a garnish. Toasted sesame seeds are a super versatile condiment that is handy to have around the kitchen. From sprinkling them as a garnish on coleslaws and salads to dredging chicken and fish in them before baking, toasted sesame seeds contribute flavor and crunch to all kinds of dishes. Recently, I added them to a homemade hummus, and today I’m using them to top my deviled eggs.
Ever have trouble peeling your hardboiled eggs? Does the shell ever stick to the white of the egg resulting in a mess when you try to peel them? Or what about green yolks? Ever notice the yolks of your hardboiled eggs turning green? Try these three steps to make perfect hardboiled eggs that are easy to peel and have pretty yellow yolks:
1. Place eggs in a large pot, and cover with 1 inch of cold water.
2. Place over medium heat until water comes to a full boil, and then cover and remove from heat for 12 minutes.
3. Remove eggs and place in an ice bath for 10 minutes.
The result is these perfectly hardboiled eggs that can be stored in the refrigerator for up to a week. Enjoy them throughout the week as snacks topped with your favorite condiment or make them into egg salads or deviled eggs.
- 6 eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon agave nectar
- 2 tablespoons olive oil
- 2 tablespoons raw cashews
- 1 – 2 teaspoons wasabi paste, to taste
- 1 teaspoon Dijon mustard
- juice of ½ a lemon
- sea salt and pepper to taste
- toasted sesame seeds
- Place eggs in a large pot, and cover with 1 inch cold water.
- Bring to a boil over medium heat, and then cover and remove from heat for 12 minutes.
- Transfer to an ice water bath for 10 minutes.
- Peel eggs, and cut eggs in half lengthwise.
- Remove yolks, and set them aside in a small bowl. Put egg halves on a plate and set aside.
- In a Vitamix or food processor, process apple cider vinegar and agave nectar.
- Slowly drizzle in olive oil, and then add cashews and process until smooth and creamy.
- Add egg yolks, wasabi, Dijon mustard, lemon juice, and salt and pepper, and process until smooth and creamy.
- Using a small spoon, spoon egg yolk mixture into the hole in the egg halves.
- Sprinkle with toasted sesame seeds, and serve.