You likely all already know about my slow-carb/low-carb diet from following my whining on Twitter and Instagram, so I wanted to share a recipe that's not only low in carbs, but is delicious, protein-heavy, and a great appetizer today! It serves as a delicious replacement for the french bread and cheese I'm craving.
Wasabi + Goma (black sesame seed) deviled eggs
6 eggs (see below how to boil the perfect egg)
1/4 c. olive oil mayonnaise
2 tablespoons wasabi paste
1/2 tsp horseradish
A few dashes hot sauce
1-2 tablespoons lemon
1 tsp pepper
dash of salt
Black sesame seeds (garnish)
Step 1: Hard boiled eggs
First, you'll need to cook the perfect hard-boiled egg. I learned this technique in Bon Appetit and now cannot get enough of hard boiled eggs. Did you know that when an egg is overcooked the yolk starts turning green? To avoid this, follow these directions:
Place 6 eggs in a saucepan cold water. The water should be a knuckle over the top of the eggs. Bring the eggs and water to a rolling boil. Once the water is boiling (and no later!), remove from heat, cover the pan, and set a time for 12 minutes. After 12 minutes rinse the eggs in cold water, peel and proceed. This will make a perfect, soft, cooked through, beautiful egg!
Step 2: Filling
Peel the eggs, slice them in half and remove the yolks (check out your beautiful yolks!), placing them in a small bowl on the side. Mix in mayonnaise, wasabi paste, horseradish, hot sauce, lemon, salt and pepper (all to taste). Mash the yolks and mayonnaise mixture until the right consistency. I like to leave the mixture chunky rather than smooth. Use a spoon (or even a bakery tool if your mixture is smooth) to fill the egg whites with the egg yolk mix. Garnish with black sesame seeds and serve warm!
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On the Menu: Emergency Biscuits