Wasabi Deviled Eggs with Salmon Roe

The scene which refers to the title 'Wasabi' is when Reno is eating large amounts of 'wasabi' without a flinch. His partner Momo (also my dog's name) was waiting for a reaction but Reno was non-chanlant and ate a bowl of 'wasabi' like ice cream.

I am not a big fan of mustard, actually mustard is my cringe ingredient. I cannot stand yellow mustard but can tolerate low doses of Dijon mustard. This prologue leads to my rare consumption of deviled eggs...until I discovered the wasabi deviled egg recipe.

Am I like Reno in 'Wasabi'? Let just say I would probably be the last one standing in a college game of wasabi shooters.

I occasionally will splurge and buy salmon roe in bulk and eat it for a week ( with the help of family members) I am always looking for new recipes to mix up the monotonous of Ikura don.

adapted from Martha Stewart

8 large eggs
1/2 Cup Mayonnaise
1/4 Cup Creme fraiche or use mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice-wine vinegar
2 large scallions, minced (3 tablespoons)
Coarse salt
Salmon roe for garnish

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.

Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, creme fraiche, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites.

One of the difficulties I have when eating deviled eggs is the amount of calories there is in one bite. Deviled eggs are like donut holes, they are pop-able and pretty soon I eat an equivalent of a dozen regular size donuts.

Moderation is key or I suggest making it with extra wasabi!

*I like to use a little creme fraiche with the mayonnaise for a less oily creaminess when using only mayonnaise.