Samurai Eggs

Konichiwa! This recipe is my own version of Deviled Eggs of the East. I called it Samurai Eggs. Give it a try, sure you would like it.




Ingredients:
6 Eggs
1 1/2 Tbsp Mayonnaise
1 Tbsp Wasabi sauce
pinch of salt
Black pepper & Parsley for garnishing

Method:
Boil eggs for about 4minutes
Remove and put in cold water to cool it down
Peel shell off eggs, cut into half and remove all egg yolks
Place egg whites on a plate
Mash egg yolks and mix mayonnaise, wasabi and salt until smooth
Use a pastry bag and pipe filling into egg whites
Garnish with black pepper and parsley
Voila...yr samurai eggs are ready


Note: You can chill for 1hr before serving