Wasabi Ginger Deviled Eggs
Wasabi Ginger Deviled Eggs, a Japanese twist on the American classic. Made with farm fresh eggs, tangy wasabi, minced ginger, and topped with sesame seeds and pickled ginger, these spicy deviled eggs are a perfect alternative to the Easter Sunday tradition.
This recipe was originally posted in April 2018 and was updated in April 2019.
Did you hate deviled eggs as a child? If you’re anything like me, you were a picky eater as a child. If it was fried and it was chicken, then I was fine with it, but mayonnaise? No. Egg yolks? Absolutely not.
So of course I hated deviled eggs. I am not sure I even tried a deviled egg as a youngster, I just heard a rumor there were mayo and egg yolks involved and it was a done deal. Not happening.
But of course as we age we also (hopefully) grow wiser, and I came around to the little Easter eggs bites and (of course) started experimenting with flavors and ingredients that might take Aunt Susie’s tired deviled egg recipe to the next level.
Enter the Wasabi Ginger Deviled Egg.
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 these simple, spicy little egg bites? Let’s do it!
How to make spicy Wasabi Ginger Deviled Eggs
These deviled eggs are ridiculously easy to make and came together in under thirty minutes (and most of that cooking time is boiling the eggs).
After the eggs have been boiled and cooled, they are halved and then the yolks are removed to a small bowl. Add the mayonnaise, wasabi paste, minced ginger, vinegar, and a bit of salt and mix, mix, mix (a fork works just fine) until you’re left with a smooth cream that can be scooped into the egg halves.
Top each egg with a bit of pickled ginger and sprinkle of black sesame seeds as garnish and they’re ready to go!
The great thing about Wasabi Ginger Deviled Eggs is they can be prepped days ahead of time and stored for up to 3-5 days. I made two batches when testing this recipe and the eggs held up well for three days in the refrigerator (I didn’t experiment with keeping them longer because they were just too delicious).
Wasabi Ginger Deviled Eggs: Tips, Tricks & Tools
You won’t need any special equipment for this recipe, but I will plug my favorite dutch oven because it’s a workhorse in the kitchen and I believe every home cook should have one.
Also, if you’re feeling fancy and want to buy deviled egg storage and carrying cases so you don’t ruin the eggs on the way to grandma’s house, then why not get extra fancy and get yourself a deviled egg serving dish?
I hope you enjoy these Spicy Wasabi Deviled Eggs! If you like this brunch recipe, you may also like my Saffron Chickpea & Chard Has with Sunny Egg and my favorite Pluot & Brown Sugar Buckwheat Pancakes. Or pair it with this delicious Strawberry Saffron Bellini!
If you try this recipe don’t forget to leave a comment and a rating below and let me know how they turn out. And tag me on a picture on Instagram, I’d love to see your spicy deviled egg creations!
- 1 dozen large eggs
- ¼ cup mayonnaise
- 1 teaspoon wasabi paste (more if you like a kick)
- 1 teaspoon minced ginger
- ½ teaspoon vinegar (I used white wine vinegar, but any will do)
- ⅛ teaspoon salt
- 2 tablespoons pickled ginger, for garnish
- 1 teaspoon black sesame seeds, for garnish
- Hardboiled 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 lead, 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.
- For filling: Half boiled eggs (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.
- To serve: Scoop filling into the egg halves (I used a ½ teaspoon measuring spoon) and top with slices of pickled ginger. Sprinkle with black sesame seeds and serve.
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 & Storage: Wasabi Ginger 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.
Serving Size:2 eggs (4 halves)
Amount Per Serving: Calories: 225Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 373mgSodium: 233mgCarbohydrates: 373gFiber: 0gSugar: 0gProtein: 12g