For a smoother filling, use a food processor or immersion blender to combine the yolks and other ingredients. Adjust the amount of wasabi paste to your personal preference for heat. If you don't have pea shoots, you can use other fresh herbs such as chives or cilantro for garnish. Make ahead: You can prepare the deviled eggs up to 24 hours in advance. Store them in an airtight container in the refrigerator.
Japanese Wasabi Deviled Eggs
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS115
Elevate your deviled egg game with this vibrant and zesty Japanese-inspired rendition. The creamy yolk filling gets a kick from wasabi and rice wine vinegar, perfectly balanced by the fresh bite of green onions. A delightful appetizer that's sure to impress!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol95 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium110 mg
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Sugar1 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGently place eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, immediately remove from heat, cover the pot, and let the eggs stand in the hot water for 15 minutes. (15 minutes)
02
StepCarefully remove the eggs from the hot water and immediately transfer them to a bowl filled with ice water. This stops the cooking process and makes them easier to peel. Once cooled, gently peel the eggs. (5 minutes)
03
StepCut the peeled eggs in half lengthwise. Carefully scoop out the yolks and place them in a medium-sized bowl. Arrange the egg white halves on a serving platter. (5 minutes)
04
StepUsing a fork, mash the yolks until they are smooth and creamy. Add the mayonnaise, minced green onions, rice wine vinegar, and wasabi paste to the bowl. Stir until all ingredients are thoroughly combined and the mixture is smooth and light green. Season with salt to taste. (5 minutes)
05
StepSpoon the yolk mixture into the egg white halves, mounding it slightly. (5 minutes)
06
StepGarnish each deviled egg with fresh pea shoots and a thin slice of pickled ginger. Serve immediately or chill for later. (5 minutes)
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Jermain Trantow
Jun 12, 2025I adjusted the wasabi paste to my liking, and they turned out perfectly.
Vance Hyatt
Mar 23, 2025I was a bit hesitant about the wasabi, but it was surprisingly delicious and not too overpowering.
Maegan Lowe
Jan 3, 2025These were a huge hit at my party! Everyone loved the wasabi kick.
Sterling Bednar
Dec 22, 2024The pea shoots and pickled ginger added a beautiful touch. These deviled eggs looked so elegant!
Vinnie Bechtelar
Dec 18, 2024I used a piping bag to fill the eggs, and it made them look so professional.
Domenico Beer
Sep 15, 2024A fantastic alternative to traditional deviled eggs. I'll definitely be making these again.
Geraldine Terry
Aug 4, 2024Easy to follow recipe, and the instructions were clear. Thank you!
Litzy Lubowitz
Jul 15, 2024I made these for Easter, and they were gone in minutes!