I've always loved devilled eggs, and these ones with subtle Japanese flavours offer a twist on the classic. Blanching the cucumbers gives them a vivid colour that they do not lose as they sit. Older eggs peel better than really fresh ones. If you are having problems with the white tearing, try peeling under cold running water. Instead of cutting the eggs in half, a neat way to serve a whole egg per person is to take a slice off the top, scoop out the yolk, mix it with the mayo and pipe or spoon it back in.
Servings: 4 to 6
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ready In: 1 hour 5 minutes, including draining time
¼ cup mayonnaise
½ teaspoon wasabi paste (or to taste)
1 tablespoon pickled ginger, finely chopped
2 tablespoons chives, chopped
Salt and freshly ground pepper
1 seedless cucumber, thinly sliced, preferably using a mandoline
1 tablespoon soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon sugar
½ teaspoon wasabi paste
2 tablespoons mint, chopped
Place eggs in a pot of cold, salted water. Bring to boil and boil for 1 minute. Remove pot from heat, cover and let sit for 10 minutes. Drain, and run eggs under cold water to cool. Peel.
Cut eggs in half lengthwise. Carefully scoop yolk into a small bowl, reserving whites on a plate. Mash yolks with a fork, stir in mayonnaise, wasabi, ginger and chives, and season with salt and pepper. Place yolk mixture in a piping bag and pipe into the whites, or spoon them in. Cover and chill until ready to serve.
Bring a pot of water to boil. Add cucumber slices, bring back to boil and drain at once. Run cucumber slices under cold water to stop the cooking and maintain the colour. Leave cucumbers to sit in strainer for 30 minutes, then blot with paper towels to remove moisture and place in a bowl.
Stir together soy sauce, rice vinegar, sugar and wasabi in a bowl. Just before serving, pour mixture over cucumber slices and toss to coat.
Place cucumbers on a platter, or divide among individual serving plates, and top with eggs. Sprinkle with mint.