Monday, April 5, 2010

Fu Manchu Bunny

Hope everyone's Easter holidays were incredible and full of delicious food. I know that I usually have tons of leftovers and I also have a terrible disease that only allows me to eat leftovers once afterwards. Nope, cannot force myself to eat the same food more than that without trying to re-invent it.

I colored eggs with my kiddo twice this holiday season, and what do I get? A ton of pastel colored eggs which will most likely end up in the trash if one doesn't get creative with these suckers. I came across this recipe last year, and it's a WINNER: Asian inspired deviled eggs.

Asian Deviled Eggs
12 servings
1 dozen hard-boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
1 teaspoon sesame oil
2 tablespoons toasted sesame seeds (with 2 teaspoons reserved)
1 teaspoon wasabi powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 to 2 scallions, sliced

In a medium bowl, combine egg yolks, mayonnaise, sesame oil, and sesame seeds (excluding the reserved 2 teaspoons), wasabi powder, salt and black pepper; mix well. Fill egg white halves with yolk mixture and place on a platter. Top each egg with sliced scallion and sprinkle with reserved sesame seeds. Cover with plastic wrap and refrigerate until ready to serve.

PREPARATION TIP: Place egg mixture in a resealable plastic storage bag, seal, and cut tip off one corner of bag. Pipe egg mixture into egg white halves.

Even if you don't have extra eggs to utilize this recipe, I suggest you keep this one in your back pocket as a great appetizer for when folks come over. It's always fun to throw a curve ball when it comes to a well established recipe.

Let me know if you have any great re-invention recipes for the holidays!

No comments:

Post a Comment