Ginger Wasabi Deviled Eggs

Ginger Wasabi Deviled Eggs

2 dozen           Eggs

2 Tbsp.            Capers, chopped

2 Tbsp.            Italian parsley, finely chopped

6 Tbsp.            Mayonnaise

3 - 4 Tbsp.      Robert Rothschild Farm Ginger Wasabi Sauce

Optional: Paprika


Bring pot of water to a boil and slowly add eggs to boiling water. Boil for 10 – 12 minutes then scoop out and add to ice water and cool for 3 minutes. Peel, rinse and slice eggs in half. Pop the yolks out into a separate bowl and place whites on serving plate. Whisk the rest of the ingredients into yolks until smooth. Spoon or pipe yolk mixture evenly into egg whites. Sprinkle with paprika to serve.