• 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 1/2 a lemon
  • sea salt and pepper to taste
  • toasted sesame seeds
  1. Place eggs in a large pot, and cover with 1 inch cold water.
  2. Bring to a boil over medium heat, and then cover and remove from heat for 12 minutes.
  3. Transfer to an ice water bath for 10 minutes.
  4. Peel eggs, and cut eggs in half lengthwise.
  5. Remove yolks, and set them aside in a small bowl. Put egg halves on a plate and set aside.
  6. In a Vitamix or food processor, process apple cider vinegar and agave nectar.
  7. Slowly drizzle in olive oil, and then add cashews and process until smooth and creamy.
  8. Add egg yolks, wasabi, Dijon mustard, lemon juice, and salt and pepper, and process until smooth and creamy.
  9. Using a small spoon, spoon egg yolk mixture into the hole in the egg halves.
  10. Sprinkle with toasted sesame seeds, and serve.
Recipe by The Naked Avocado at