These Deviled Eggs with Wasabi are a Japanese take on a crowd-pleasing recipe. Plain deviled eggs get a flavorful kick from wasabi and pickled ginger. The perfect easy appetizer to take to any party.
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Even if you’re not a big fan of deviled eggs, you just might become a convert when you try this unique twist on deviled eggs. Wasabi deviled eggs are a burst of flavor when you pop them in your mouth. And they’re addictive!
Deviled eggs are a classic appetizer made with hard-boiled eggs. The yolks are mixed with mayonnaise and spices, which are used to fill the egg whites.
One of the things I love about these wasabi deviled eggs is how easy they are, and they make a great last-minute appetizer. They are an excellent option for the holidays: Thanksgiving, Christmas, Easter, and even the 4th of July.
I keep pickled ginger and wasabi paste in the fridge, which last for quite a while. Wasabi paste found in the West differs from wasabi in Japan and is generally made from horseradish rather than wasabi root.
You don’t need an Instant Pot for this recipe, but the Instant Pot makes it so easy! I now don’t know how I managed to boil eggs without the Instant Pot! Here’s my Instant Pot hard boiled eggs 2 minutes recipe.
Ingredients and Tips
🧂 Ingredients Needed for Making Wasabi Deviled Eggs
💡 Ingredient and Recipe Tips
🔪 Cutting the Eggs: Slice eggs in half lengthwise and wipe your chef’s knife clean with a wet paper towel after each cut to keep yolks from staining the egg whites.
🥄 Perfect Filling: The filling should have structure and hold its shape when piped. For fluffier filling, use a food processor or push yolks through a mesh sieve with the back of a spoon.
😋 Taste Test: Always taste your egg yolk mixture and adjust seasonings before filling. Add more salt, pepper, wasabi, or chopped scallions or chives for extra flavor.
🥣 Mayonnaise: Hellman’s or Best Foods brand works best. Substitute with light mayo or Greek yogurt for a lighter version, but note that the flavor won’t be as pronounced.
💉 Filling Method: Pipe yolk mixture using a piping bag with a 2A star tip or 2D round tip. No piping bag? Use a plastic storage bag with a snipped corner, or spoon the filling in.
🌶️ Wasabi Paste: S&B wasabi paste in a tube keeps well in the fridge. Start with ½ teaspoon at a time, tasting as you go. Reduce quantity for a milder flavor.
🫚 Pickled Ginger: Cut jarred pickled ginger into thin strips and roll them up for garnish. A little goes a long way!
🍶 Rice Vinegar: Also called rice wine vinegar, it’s milder and sweeter than regular vinegar. I recommend Marukan Rice Vinegar.
⏰ Make Ahead: Cook eggs ahead, separate yolks and whites, then refrigerate until ready to use. Alternatively, make filling and refrigerate in an airtight container.
🚗 Transporting: Use a deviled egg container or try this hack: Line an 18-count egg carton with aluminum foil, push foil into egg slots, wrap around bottom, and pinch edges to secure before placing eggs inside.
⏲️ How to Make Wasabi Deviled Eggs
Cook and peel boiled eggs
- Cook the eggs using the Instant Pot hard-boiled eggs recipe or stovetop eggs.
- Remove from heat and let stand. Peel them once they’re cool.
Make the filling
- Transfer eggs to a cutting board and cut the eggs in half lengthwise.
- Remove the yolks carefully with a spoon and place them in a medium bowl. Arrange the egg whites on a serving platter.
- Add mayonnaise, rice vinegar, chives, wasabi, and salt to the yolks. Taste and add more salt and pepper to taste. Add wasabi for more spiciness.
Fill the pastry bag
- Mix all ingredients together using a fork or spoon and push down the yolks to break them up and create a smooth paste.
- Fit a piping bag with a tip with a large opening and place the bag into a mug, folding down the edges over the outside of the mug.
- Fill the bag with the yolk mixture.
Pipe filling back into eggs
- Lift the piping bag from the mug; unfold and straighten out the piping bag.
- Twist the top of the piping bag and squeeze the filling to the tip.
- Pipe the yolk mixture back into each egg white half in a circular motion, ending in a slight peak.
Garnish
- Place a rolled-up ¼ inch wide piece of ginger on each egg.
- Sprinkle eggs with chopped chives. Add a sprinkle of paprika for an added splash of color.
- See the tips section on how to transport the eggs.
See the recipe card below for detailed instructions.
Wasabi Deviled Eggs Recipe
Ingredients
- 10 eggs
- ⅓ cup mayonnaise or more for a creamier filling
- 2 ½ teaspoon rice vinegar
- 1 tablespoon chives chopped, plus more for garnish
- 1 ½ teaspoon wasabi paste or to taste
- ⅛ teaspoon salt or to taste (optional)
- 7 pieces pickled ginger cut into ¼ inch wide strips
Instructions
- Cook the 10 eggs using the Instant Pot Hard Boiled Eggs 2 minutes recipe or boil the eggs in water.
- Cool the eggs naturally or by placing them in cold water or an ice bath.
- Peel the eggs and slice each egg in half, lengthwise.
- Separate the egg yolks from the whites carefully (use a spoon if necessary) and place the yolks in a medium bowl.
- Arrange the egg whites on a serving platter.
- Add the ⅓ cup mayonnaise, 2 ½ teaspoon rice vinegar, 1 tablespoon chives, 1 ½ teaspoon wasabi paste, and ⅛ teaspoon salt to the yolks. [See Note 1]
- Use a spoon or fork to mash up the yolks and other ingredients into a smooth paste. Add more mayonnaise if needed. Add more wasabi for more spice.
- Fill a piping bag with the egg filling. Pipe the filling into the egg halves.
- Place a rolled-up strip of pickled ginger on each egg.
- Sprinkle with chives.
Notes
- Note 1: Add the wasabi paste ½ teaspoon at a time, tasting as you go. Add extra mayonnaise, one tablespoon at a time, for a creamier filling.
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Ben says
Made these deviled eggs last weekend in my Instapot and everyone really liked it. I love wasabi so I added a couple of teaspoons! Thanks for sharing.
Paint the Kitchen Red says
Thanks, Ben! I’m really glad you liked the recipe. They’re my new go-to appetizer 🙂