Edamame EggPop

Edamame EggPop

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 1 cup edamame rice chips
  • 12 large eggs, hard boiled, peeled
  • 12 lollipop sticks
  • Wasabi mayonnaise
  • Thinly sliced green onion

Directions

  1. Crush edamame chips into fine crumbs. Roll eggs in edamame crumbs.
  2. To assemble, skewer egg, dollop with wasabi mayonnaise and a pinch of green onion. Serve with additional wasabi mayonnaise.

Wasabi Mayonnaise

  • 1 cup mayonnaise
  • 2 tbsp. wasabi paste
  • 1 tbsp. rice wine vinegar
  • 1 tsp. sugar
  • Salt to taste

Directions

  1. Stir together mayonnaise, wasabi paste, rice wine vinegar, sugar and salt until well combined.

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