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Filled with a creamy wasabi and topped with a crisp wonton

Makes 12

4 wonton skins

Spray oil

2tsp Sriracha

1tsp black sesame seeds

6 eggs, hardboiled

4tbsp mayo

1-1/2tsp wasabi paste

1/2tsp rice wine vinegar

1 green onion, minced

Preheat oven to 425 degres and line baking sheet with a parchment paper. Cut each wontons skin on a diagonal, to make 4 triangles out of one piece. Lay on the baking sheet in one layer and spray with oil.  Use your finger to swipe with sriracha and sprinkle with sesame seeds. Bake for 3 minutes or until crisp. Set aside to cool.

Peel and halve the eggs and scoop insides into a medium-sized bowl. Add mayo, wasabi, and rice vinegar in with egg yolks and use an electric mixer to combine until smooth. Season to taste. Scoop feeling back into egg white halves using a spoon or a pastry bag to make a pretty dollop. Sprinkle with green onion and top with wonton crisp.

If making ahead wait until last minute to add on the wonton crisps.


Don't do it.