Instant Pot Deviled Eggs with Wasabi
Prep Time: 5 minutes
Cook Time: 20 minutes
Assembly: 20 minutes
Total Time: 45 minutes
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!
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.
- * Add the wasabi paste 1/2 tsp at a time, tasting as you go.
- See the blog post for more detailed recipe tips.
Serving: 2pieces | Calories: 127kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 189mg