For Easter Dinner, I, like everyone else, made deviled eggs. I made just the standard run of the mill recipe for regular deviled eggs but also made Dare Devils. Now Dare Devils are not your everyday deviled egg and yet there is nothing advanced about making Dare Devils. This recipe is just for the adventurous. Just something different – something for fun.
What makes Dare Devils unique is that you use Wasabi paste and top the eggs with caviar or Tobiko. Tobiko is also known as Flying Fish Eggs or Flying Fish Roe. Tobiko is commonly used to decorate sushi rolls. The taste is salty and as for texture, well, you will feel the tiny eggs pop in your mouth. Tobiko comes in a variety of bright colors. I used both red and black Tobiko. To get my Tobiko and Wasabi paste for these Dare Devils I went to my favorite seafood restaurant in Des Moines, IA – Waterfront Seafood Market. Owner Shawn Hanke Sr. was able to hook me up with exactly what I needed. Shawn is a great resource for questions about seafood. One year during the Christmas holiday season he set me up with live lobsters and told me how to prepare them at home. Another year – also during the Christmas holiday season – he set me up with a bagful of oysters and oyster knife taking the time to coach me through how to shuck the oysters at home. He is great! Definitely if you are ever in Des Moines, IA and have a craving for seafood you should stop there!
Ok – so for our beginners – here is how to make deviled eggs and for our adventurous – also here is how to make Dare Devils. I have to tell you it was all I could do to get a photo of these as my family and guests were fighting to get to the plate! Another note – this method has you cooking more eggs than you will really need for the recipes but that will give you the benefit of being able to pick the best looking eggs for the deviled egg platter while using the others to chop up for a salad topper or to mix up for egg salad sandwiches.
Hard boil a dozen eggs by putting the eggs in a single layer in a large saucepan. Add enough cold water just to cover the eggs then bring to a boil. Turn off the heat and let stand in pan for 20 minutes. Drain and cover with very cold or even ice water until the eggs are cool enough to handle. Peel eggs and, using sharp knife, cut in half lengthwise.
Select the best looking 6 eggs of the dozen reserving the other six for another use.
Take 4 eggs and pop the yolks into a bowl setting the whites aside on a deviled egg plate. Mash yolks in bowl with a fork until smooth. Add……
4 Tablespoons Miracle Whip
1 teaspoon prepared regular mustard
pinch of salt, ground black pepper and sugar to taste.
Stir until combined.
Put the mixture into a plastic dessert decorator or pastry bag with tip. Pipe yolk mixture into center well of the egg whites, filling each egg evenly yet generously. You could also carefully spoon the yolk mixture into the whites. Sprinkle lightly with ground paprika.
Take the remaining 2 eggs and pop the yolks into a bowl setting the whites aside on the deviled egg plate. Mash yolks in bowl with a fork until smooth. Add….
2 Tablespoons Miracle Whip
¼ teaspoon Wasabi paste (a bit more if you like them hotter)
pinch of salt and ground black pepper to taste.
Stir until combined.
Put the mixture into a plastic dessert decorator or pastry bag with tip. Pipe yolk mixture into center well of the eggs whites, filling each egg evenly yet generously. You could also carefully spoon the yolk mixture into the whites. Sprinkle with a pinch of Tobiko.
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