Simple rum cake recipe for a treat baked with walnuts, marinated in rum, and frosted with a buttery sauce.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 12 pretzel crisps |
Ingredients
- 6 hard-cooked eggs
- ⅓ cup mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon wasabi paste
- 1 teaspoon grated fresh ginger root
- 1 teaspoon rice wine vinegar
- 2 tablespoons panko bread crumbs
- 12 Original Snack Factory® Pretzel Crisps®
- 1 teaspoon black sesame seeds
- 2 tablespoons thinly sliced green onions
Instructions
- Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they’re incorporated into the yolk mixture.
- Spread (or pipe) the yolk mixture onto a Snack Factory® Pretzel Crisps®, and sprinkle with black sesame seeds and green onion slices.
- If not serving right away, refrigerate until ready to serve for up to 3 hours.
- If you don’t have black sesame seeds, use regular sesame seeds. If possible, go ahead and boil your eggs the day before you plan to serve and put the eggs in the refrigerator. This will make preparation really fast.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 270 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |