These Instant Pot Deviled Eggs 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. And the Instant Pot makes cooking the eggs a breeze!
Table of Contents
Introduction
Even if you’re not a big fan of deviled eggs, you just might become a convert when you try this recipe for wasabi Instant Pot deviled eggs. They’re like 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 and this mixture is used to fill the egg whites.
So what is the culinary origin of ‘deviled’ eggs? ‘Deviled’ is a term that originated in Britain in the 1700s and refers to spicy dishes. You might even be interested in reading about the history of deviled eggs from the History Channel. These wasabi Instant Pot deviled eggs certainly live up to their name!
My dear friend Chris showed up with these wasabi deviled eggs at a Christmas party last year, and we all practically inhaled them! I knew I had to get the recipe from her and she was kind enough to share it.
So the very next week, my husband ended up taking a bunch of these wasabi Instant Pot deviled eggs to a work party and they disappeared in a flash. I decided right then that I had to share the recipe with my readers.
One of the things I love about these wasabi Instant Pot deviled eggs is how easy they are to make and how they’re a great last-minute appetizer. They are a great option for the holidays: Thanksgiving, Christmas, Easter and even 4th of July.
I keep pickled ginger and wasabi paste in the fridge, and they last for quite a while.
Although you really don’t need an Instant Pot for this recipe, I promise you that if you try to cook hard-boiled eggs in your Instant Pot, you’ll never go back to stove-top boiling of eggs. Making eggs alone is worth owning an Instant Pot – I kid you not!
The eggs are cooked perfectly every time and they are so easy to peel that they practically peel themselves! And my recipe is a bit different from many recipes you see out there (e.g. 5-5-5). Mine is the 2-minute and done recipe! Read More: [Instant Pot Hard-Boiled Eggs]
Tips and Substitutions
How to Cut the Eggs
When you’re cutting up the eggs, cut them lengthwise and wipe your chef’s knife clean with a wet paper towel after cutting each egg. That’ll keep your egg whites from getting yolks on them.
How to Get the Perfect Filling
You want to have just the right amount of mayonnaise mixed in such that the filling isn’t too hard or soft, so adjust the quantity of mayonnaise as needed. The filling should have structure and hold the shape when it’s piped into the egg whites.
To get the filling to be fluffier, you can use a food processor to break up the yolks or push the yolks through a mesh sieve with the back of a spoon.
Make sure that you taste the filling and adjust the seasonings to taste.
Mayonnaise
I prefer to use Hellman’s or Best Foods brand of mayonnaise. To lighten up the recipe, you can substitute some or all of the mayonnaise with light mayonnaise or Greek yogurt. But please note that the Instant Pot wasabi deviled eggs won’t be as flavorful!
How to Fill the Deviled Eggs
I like to pipe the filling into the egg whites. I use a piping tip with a larger opening, which makes the piping come out very easily. I prefer to use a 2A star tip or 2D round tip and these disposable piping bags.
However, if you don’t want to use piping bags, use a resealable plastic bag. Fill the bag with the filling and snip about 1/8 inch at the corner of the bag.
Wasabi Paste
I purchase S&B wasabi paste in a tube and it keeps in my fridge for a long time. It’s pretty pungent, so I recommend that you add 1/2 teaspoon at a time and taste the filling as you go.
Pickled Ginger
Pickled ginger is found in a jar and it also keeps for a long time in the fridge. You can cut each piece into strips and roll them up to garnish the wasabi Instant Pot deviled eggs. The quantity of ginger you’ll need will depend on the size of the pieces. I like to cut them into thin strips, roll them up and garnish the eggs.
Rice Vinegar
Rice vinegar is also referred to as rice wine vinegar. It’s frequently used in Asian dishes. It’s different from regular vinegar because it’s milder and has a sweet flavor. I use Marukan Rice Vinegar.
Make Ahead Tips
Cook the eggs ahead of time, cut the eggs and separate the yolks. Refrigerate the whites and yolks until ready to use. If you refrigerate the whole egg, the yolk can be harder to separate easily. Alternately, make the filling and refrigerate in an airtight container until you’re ready to fill the eggs.
Transporting the Eggs
To transport the eggs, you can use a deviled egg container, which is really handy. If you don’t have one, you can use this hack:
- Line an 18 count egg carton with aluminum foil and push the foil down into the egg slots.
- Wrap the foil around the bottom of carton and pinch the edges to secure the foil.
- You can now place your wasabi Instant Pot deviled eggs in the egg slots and put the carton into a box to transport.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this recipe for Instant Pot Deviled Eggs.
Wasabi Instant Pot Deviled Eggs Ingredients
- Hard-boiled eggs
- mayonnaise
- pickled ginger
- rice wine vinegar
- chives
- salt
How to Make Wasabi Instant Pot Deviled Eggs (Step by Step Instructions)
- Cook and peel hard-boiled eggs
- Remove yolks
- Make filling
- Pipe filling into egg whites
- Garnish
COOK AND PEEL HARD-BOILED EGGS
- Boil eggs using the recipe for Instant Pot Hard-Boiled Eggs.
- Cool the eggs and peel them.
MAKE THE FILLING
- Cut the eggs in half lengthwise.
- Carefully remove the egg yolks 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.
FILL PIPING BAG
- Mix all ingredients together and push down on the yolks with a spoon or fork to break them up and create a smooth paste.
- Fit a piping bag with a piping tip with a large opening and place the piping bag into a mug, folding down the edges over the outside of the mug.
- Fill the piping bag with the egg filling.
PIPE FILLING 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 filling into each egg white in a circular motion, ending in a slight peak.
GARNISH
- Place a rolled-up 1/4 inch wide piece of pickled ginger on each egg.
- Sprinkle eggs with chopped chives.
- See tips section on how to transport the eggs.
Instant Pot Deviled Eggs with Wasabi
Ingredients
- 10 eggs
- ⅓ cup mayonnaise or more for a creamier filling
- 2 ½ tsp rice vinegar
- 1 tbsp chives chopped, plus more for garnish
- 1 ½ tsp wasabi paste or to taste
- ⅛ tsp salt or to taste (optional)
- 7 pieces pickled ginger cut into 1/4 inch wide strips
VIDEO
Instructions
- Cook the eggs using the Instant Pot Hard Boiled Eggs recipe.
- 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 mayonnaise, rice vinegar, chives, wasabi paste and salt to the yolks. *
- 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
- * Add the wasabi paste 1/2 tsp at a time, tasting as you go. Add extra mayonnaise, one tablespoon at a time, for a creamier filling.
- See the blog post for more detailed recipe tips.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
Recipes You Might Like!
Ben
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
Thanks, Ben! I’m really glad you liked the recipe. They’re my new go-to appetizer 🙂