• Large eggs 5
• Julie’s Cheese Crackers 7 to 8 pieces
• Course ground black pepper
• Cucumber 6 slices
• Wasabi 1 teaspoon
• Mayonnaise 3 tablespoons
In a food processor or by hand, crush the Julie’s Cheese Crackers biscuits into fine crumbs and set aside. Place the eggs in a saucepan covered with cold water and bring to boil for 12 minutes. Remove eggs and cool it to room temperature.
Remove shells from eggs and slice in half lengthwise.
Separate egg yolks and place into a bowl. Place whites on a separate plate.
Mix wasabi, mayonnaise together with egg yolk and add the cheese cracker crumbs until combined.
Fill the yolk mixture into a piping bag and pipe it back into each egg, enough to fill yolk holes completely. Dust tops with coarse ground black pepper.
Decorate the eggs on the plate with cucumber slices or other desired toppings.