Paint The Kitchen Red

  • HOME
  • RECIPES AND GUIDES
  • ABOUT
menu icon
go to homepage
  • HOME
  • RECIPES AND GUIDES
  • ABOUT
subscribe
search icon
Homepage link
  • HOME
  • RECIPES AND GUIDES
  • ABOUT
×
Home » Recipes » Appetizers and Snacks

Wasabi Deviled Eggs Recipe – Delicious Appetizer

Published: Aug 3, 2019 | Updated: May 14, 2025 | Author: Neena Panicker

JUMP TO RECIPE
Wasabi Instant Pot Deviled Eggs with wasabi and pickled ginger on colorful blue plate pinterest pin - Paint the Kitchen Red

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.

Wasabi Instant Pot Deviled Eggs with wasabi and pickled ginger on colorful blue plate - Paint the Kitchen Red

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

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

Wasabi Instant Pot Deviled Eggs Ingredients - hard boiled eggs, mayonnaise, pickled ginger, rice wine vinegar, chives, salt - Paint the Kitchen Red

💡 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.

Wasabi Instant Pot Deviled Eggs Instructions collage - foil on egg carton, foil pushed into holes, eggs in slots - Paint the Kitchen Red

⏲️ How to Make Wasabi Deviled Eggs

Cook and peel boiled eggs

Wasabi Instant Pot Deviled Eggs Instructions collage - eggs in instant pot, boiled eggs in steamer basket, peeling eggs - Paint the Kitchen Red
  • 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

Wasabi Instant Pot Deviled Eggs Instructions collage - cut eggs, scoop out yolks, mix ingredients - Paint the Kitchen Red
  • 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

Wasabi Instant Pot Deviled Eggs Instructions collage - mixed ingredients, piping bag into mug - Paint the Kitchen Red
  • 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

Wasabi Instant Pot Deviled Eggs Instructions collage - filling in piping bag, squeeze bag, pipe into eggs - Paint the Kitchen Red
  • 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

Wasabi Instant Pot Deviled Eggs Instructions collage - piped eggs, pickled ginger, chives to top - Paint the Kitchen Red
  • 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 Instant Pot Deviled Eggs with wasabi and pickled ginger on colorful blue plate - Paint the Kitchen Red

Wasabi Deviled Eggs Recipe

In this Japanese take on a crowd-pleasing recipe, plain deviled eggs get a flavorful kick from wasabi and pickled ginger. The delicious, creamy, wasabi-spiced mayo filling is piped into the eggs and topped with boldly flavored pickled ginger. The perfect easy appetizer to take to any party. And the Instant Pot makes cooking the eggs a breeze!
5 from 2 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Assembly: 20 minutes minutes
Total Time: 55 minutes minutes
Servings: 10
Calories: 127
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Disposable piping bag
  • Piping tip
  • Deviled egg storage container
  • Instant Pot Pressure Cooker

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

Serving: 2 pieces | Calories: 127 kcal | Carbohydrates: 1 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Cholesterol: 189 mg
Course Sides
Cuisine American, Japanese
Main Ingredient eggs
Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

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.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

BACK TO TOP

More Appetizers and Snacks

  • Muhammara - roasted red pepper dip in bowl with walnuts and parsley.
    Muhammara Red Pepper Walnut Dip
  • Bowl with mutabal or baba ganoush with parsley and olive oil on top.
    Mutabal (Middle Eastern Eggplant Dip)
  • Hummus in bowl with chickpeas and parsley.
    Lebanese Hummus Recipe
  • Glazed meatballs on a black plate, garnished with parsley
    Frozen Meatballs in Air Fryer

Comments

  1. Ben says

    August 20, 2019 at 5:53 am

    5 stars
    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.

    Reply
    • Paint the Kitchen Red says

      August 20, 2019 at 10:58 am

      Thanks, Ben! I’m really glad you liked the recipe. They’re my new go-to appetizer 🙂

      Reply
5 from 2 votes (1 rating without comment)

Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe!




Neena in red sweater head tilted

Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

More about me →

Popular

  • Reasons Why Instant Pot is Not Sealing or Pressurizing
    Reasons For Your Instant Pot Not Sealing
  • Instant Pot Thai Red Curry with colorful vegetables in white bowl with spoon on rich red napkin.
    Instant Pot Thai Red Curry with Chicken
  • 4 Instant pots - 3, 6, 8 and 10 quart - what size instant pot should i buy?!
    Sizes of Instant Pot – What Size do you Need?
  • Instant Pot Chili in white bowl on green cloth with cornbread; topped with cheese, sour cream and green onions - Paint the Kitchen Red
    Homemade Instant Pot Chili (using Dried Beans)
  • Natural Release vs Quick Release
    How To Natural Release Instant Pot vs Quick Release
  • Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background
    Thai Instant Pot Panang Curry with Chicken
  • Beginner's Manual and User's Guide Instant Pot Duo Crisp Air Fryer
    How to Use the Instant Pot Duo Crisp + Air Fryer | Beginner’s Manual

Seasonal

  • 4 ears of corn sitting on husks on a white plate
    Instant Pot Corn on the Cob
  • Wasabi Instant Pot Deviled Eggs with wasabi and pickled ginger on colorful blue plate - Paint the Kitchen Red
    Wasabi Deviled Eggs Recipe – Delicious Appetizer
  • Instant Pot Korean Chicken two thighs and four drumsticks on a dark background, garnished with sesame seeds
    Instant Pot Korean Chicken with Gochujang
  • Instant Pot Thai Grilled Chicken Thighs on dark background with sprinkled cilantro and green onions
    Thai BBQ Chicken
  • Instant Pot Banh Mi sandwich on black background, with meat, daikon, carrots and cilantro; cilantro and green onions sprinkled on surface - Paint the Kitchen Red
    Instant Pot Banh Mi | Vietnamese Sandwich
  • Instant Pot Jamaican Jerk Chicken L1 - Paint the Kitchen Red
    Grilled Instant Pot Jamaican Jerk Chicken
  • Instant Pot beet, arugula, candied walnut salad on white plate with fork or dark background
    Arugula Goat Cheese Beet Salad
  • Instant Pot Ratatouille - round wooden board with cheeses, basil, olives, crostini, cherries, nuts, crackers
    Instant Pot Ratatouille | Braised Summer Vegetables with Fresh Herbs

Featured In

Media that have featured Paintthekitchenred.com including cnet, nbc news, cnbc, instant pot, the huffington post.

Social Media

Footer

↑ back to top

About

  • About Me
  • Contact

Disclosures

  • Privacy Policy
  • Accessibility Statement

Web Stories

  • Google Web Stories

Shop

  • Amazon

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2016 - 2025 Paint the Kitchen Red

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.