Wasabi Ginger Deviled Eggs
Wasabi Ginger Deviled Eggs, a Japanese-inspired twist made with wasabi paste and minced ginger. Add a spicy kick to your eggs!
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Wasabi Ginger Deviled Eggs are the kick in the tastebuds you are looking for from traditional deviled eggs. Made with wasabi, minced ginger, salt, mayonnaise, and vinegar, the egg yolk filling is spicy, tangy, and packs a flavor punch. Top them with pickled ginger and black sesame seeds and you have yourself a Japanese take on the American classic.
Ready to learn how to make wasabi deviled eggs? Let’s do it!
🥚 Ingredients
- Eggs: We’re using a dozen large eggs for this recipe. Choose pasture raised eggs when possible! See more about egg certifications here.
- Mayonnaise: Either regular or vegan mayonnaise will work for deviled eggs
- Wasabi: Wasabi is a Japanese horseradish; we used wasabi paste in this recipe because it is easier to mix than harder forms of wasabi
- Ginger: We’re using both minced ginger for the egg yolk filling, and pickled ginger as a garnish
- Vinegar: A small amount of vinegar adds a nice bit to the yolk filling; we used white vinegar, but white wine vinegar will also work
- Sesame seeds: Sesame seeds are an optional garnish, but we love the the contrast of black sesame seeds sprinkled on top
- Recommended tools: pot for boiling, knife for cutting, bowl and fork for mixing yolk
🥣 How to make (step-by-step photos)
1️⃣ Step One: Boil eggs
The first step to making deviled eggs is to hard boil the eggs. Here’s how:
- Put the eggs in a large pot or dutch oven and add enough water so that the water line is about one inch above the top of the eggs.
- Turn on the heat to high and bring the water to a rolling boil for 5 minutes.
- After 5 minutes of boiling, remove the pot from the heat and cover with a lid, letting them sit in the hot water for 10 minutes.
- Transfer the eggs to a bowl of ice water to quickly cool them down, then dry and peel.
👉 Prep ahead tip! You can hard boil the eggs up to 4-5 days ahead of time to make preparing the deviled eggs easier.
2️⃣ Step Two: Make the wasabi ginger yolk filling
When the eggs have cooled, cut them in half (taking care not to tear the whites) and remove the yellow yolks to a bowl.
Add the mayonnaise, wasabi paste, minced ginger, vinegar, and salt and mix well with a fork. You can also put the ingredients in a food processor and pulse a few times until the ingredients are well mixed.
3️⃣ Step Three: Fill eggs with wasabi ginger egg yolk mixture
Finally, scoop the wasabi egg yolk filling to the cut egg white halves (we used about 1 tablespoon of filling for each egg).
When all eggs are filled, garnish with thin slices of pickled ginger and sprinkle with black sesame seeds. Then enjoy!
🧊 How to store + prep ahead
- Prep ahead: Boil the eggs up to 4-5 days ahead of time, and make wasabi yolk filling up to 2-3 days ahead of time to make the eggs easy to put together on Easter morning.
- Refrigerator storage: Store in the refrigerator for up to three days after making.
- Freezer storage (if applicable): We do not recommend freezing deviled eggs because they will lose their texture after thawing.
🥞 More breakfast recipes
Want more easy spring-inspired breakfast recipes? We’ve got you covered:
- Mediterranean Chickpea Harissa Frittata
- Black Cherry Hoecakes {Cornmeal Pancakes}
- Pluot Brown Sugar Buckwheat Pancakes
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Wasabi Ginger Deviled Eggs
Ingredients
- 1 dozen large eggs
- ¼ cup mayonnaise regular or vegan
- 1 teaspoon wasabi paste adjust to desired spicyness
- 1 teaspoon minced ginger
- ½ teaspoon vinegar white or white wine vinegar
- ⅛ teaspoon salt
- 2 tablespoons pickled ginger for garnish
- 1 teaspoon black sesame seeds for garnish
Instructions
- Boil eggs: Place eggs in a large pot or dutch oven and add water until it is one inch above the top of the eggs. Bring to a rolling boil for 5 minutes and then remove from heat and cover with a lid, letting them sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool them down, then dry and peel. Eggs can be stored for up to 5-6 days before using.
- Make yolk filling: Cut the boiled eggs in half (careful not to tear whites) and remove yolks to a small bowl. Add mayonnaise, wasabi paste, minced ginger, vinegar, and salt and mix well with a fork or pulse in a food processor until mixed.
- Fill eggs with yolk filling: Scoop wasabi egg yolk filling into the egg halves (about 1 teaspoon) and top with slices of pickled ginger. Sprinkle with black sesame seeds and serve.
Notes
- Prep ahead: The eggs can be prepped up to 4-5 days ahead of time. The egg yolk filling can be prepared ahead of serving as well, however will harden over time. Mixing a bit of water will help it to retain its creaminess, but for the freshest taste wait to mix the filling until right before serving.
- Leftovers and storage: Deviled eggs can be stored in an airtight container in the refrigerator for up to five days, but for freshest flavor I recommend eating within three.
Nutrition
UPDATE: This recipe was originally published in April 2019 and updated for clarity in February 2022.
Love this take on the classic deviled egg, such a great combination of flavors you have used…these are a must try
Thank you! I love experimenting and putting an interesting twist on classic recipes. I can never just leave tradition alone!
I love deviled eggs and with the kick of the wasabi and the ginger they sound like a real treat. I was never a picky eater as a child so I bet I would have loved these deviled eggs back then too!
You saw the light at an early age…it only took me 20 years, but I got there!
You have to make deviled eggs from all the leftover Easter eggs so I guess that is the American tradition. I need to make these for my next tapas party for sure!
I love this Asian spin on an American classic! This girl grew up loving plain ole deviled eggs, but you’ve elevated yours to something special. Pinning to my Tapas/Appetizers folder for sure!
Great! I love the traditional ones as well now, but I also like to switch up the flavors a bit. It would be funny to bring these to Easter and not tell anyone there is wasabi in them…might start a family feud.
I never would have thought to pair wasabi and ginger with deviled eggs! That’s a combo that would surely awaken the palates of my tradition Southern family. 🙂
Don’t tell them there’s wasabi and then see what happens…maybe not the best idea!
My husband absolutely ADORES deviled eggs and wasabi, so I bet he’d just jump over backwards for the two together. Can’t wait to make these for him!
Let me know how they turn out, they were super simple to make and are great for snacks all week long as well.
Deviled eggs are such a great dish to bring to any party or serve at a party you are hosting! These flavors sound bold and delicious!
Yes, the wasabi is definitely bold but the pickled ginger on top really adds another dimension. Let me know if you try them!
I already liked deviled eggs, and with this wasabi ginger kick even more!! Wasabi and ginger are two of my favorite flavors 🙂 . Your pictures are so nice!
I’ve never met a deviled egg that I didn’t like. This is such a fun flavor combination – love the bit of kick from the wasabi paste! And that pickled ginger garnish is the PERFECT finish!
Yes! The ginger adds a refreshing flavor that evens out the wasabi kick. Delicious.
How fun is this recipe!! I love how versatile deviled eggs are but your recipe sounds and looks amazing! I love the addition of wasabi and ginger! Great additions!!
A fun little Japanese twist on the classic recipe. Let me know how they turn out!
This looks really yummy! I can’t wait to try your recipe!
Let me know how they turn out! They’re super simple and are great to store and eat throughout the week.
Not only do these sound delicious, they look pretty too! I love the unusual twist on deviled eggs with the ginger and wasabi!
Looking pretty is half the battle of getting people to eat a new recipe, right? Doesn’t hurt that they’re also delicious. 😉
I love making Devil’s Eggs as an appetizer. and I love your idea of using wasabi and ginger in this recipe! cannot wait to try)
Such a simple and easy snack and perfect for spring. Thanks for stopping by!
Those deviled eggs look delicious and perfect for spring! Also really loving the Wasabi Ginger flavor. Such a yummy recipe!
Thank you! They are a delicious twist on the classic, I think they add a nice kick to regular deviled eggs. Thanks for stopping by!