Wasabi Ginger Deviled Eggs, a Japanese-inspired twist made with wasabi paste and minced ginger. Add a spicy kick to your eggs!
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
want to kickstart going plant-based?
Get my meal plan!
Subscribe and I’ll send you my FREE 4-day plant-based meal and prep plan.
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.
Recipe 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 Information
UPDATE: This recipe was originally published in April 2019 and updated for clarity in February 2022.
Leave a Reply