(a note before we begin – is it deviled or devilled? Spell check tells me devilled is incorrect but both Larousse Gastronomique and The Oxford Companion to Food use two “l”s. Google, of course, tells me that people use both spellings)
Did you know – October is World Egg Month and today being Hallowe’en, I figured what better to celebrate both occasions with than Devilled Eggs. Wasabi devilled eggs, to be exact!
If you can believe it, I have never made devilled eggs but I wanted to make something a little more special than the classic version which to me screams “1970s!”. Having discovered a tube of wasabi paste in the fridge along with some pickled ginger, I knew that was the direction I wanted to go!
These were really tasty – so unexpected in your mouth because they don’t *look* hot but it’s a nice surprise!
Disclosure: I received a basket of ingredients and utensils from Egg Farmers of Ontario as well as the $50 gift certificate to give away. I was not compensated for writing this blog post.
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