Japanese Wasabi Deviled Eggs

Japanese Wasabi Deviled Eggs

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Nancy-Mae 1

"A nice and zesty twist to the traditional deviled eggs. A real crowd pleaser!"
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50 m servings 74 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
  3. Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.


  • Cook's Note:
  • You can also use watercress if pea shoots are not available.


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These are amazing! I will be making these again.

The only thing I did to change this recipe is I used a wasabi mayo to save a step but otherwise it was all we hoped it to be a picnic favorite

I used sweetened Saki instead rice wine vinegar. I substituted chives for the green onion. It was a winner! Pot luck gold for anyone who likes Wasabi. They were half gone 15 minutes after we got...

Great variation! I topped the finished deviled eggs with Tobiko (flying fish roe) for added color and crunch. Beautiful!

These were fantastic. Didn't have the onions or pea shoots. The ginger brought all the flavors together. This will forever be our 'go-to' recipe for deviled eggs.

So simple to make and quite different from the everyday deviled eggs. Definitely will make again. Didn't have the garnish items so served them without and still was a great hit!

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