Japanese Deviled Eggs Recipe - Allrecipes.com
Japanese Deviled Eggs Recipe
  • READY IN 55 mins

Japanese Deviled Eggs

Recipe by  

"Great twist on a old favorite."

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Ingredients Edit and Save

Original recipe makes 18 deviled eggs Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    55 mins

Directions

  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. Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
  3. Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
  4. Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
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Reviews More Reviews

Mar 31, 2014

Loved the taste! Easy eggs to prepare, they look great on a platter. They will be a wonderful addition to an international banquet of foods!

 
Sep 02, 2014

Loved this recipe! I made these as an appetizer for an asian-flavor inspired dinner party. Even the person who hates eggs ate these! I had to make a second batch so I could get some they were so popular. You can easily control how spicy these are by how much wasabi you put in. I like to sprinkle the tops with sesame and a few of the panko bread crumbs for a little extra texture on top. I'll definitely be making these again soon!

 

3 Ratings

Mar 29, 2014

There’s a little kick from the wasabi paste and a little crunch from the panko. They’re definitely outside the box, but it was nice not having the “same ol', same ol'” deviled eggs. Hubby said you can make these anytime!

 

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Nutrition

  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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