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.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings (2 eggs/serving) 1x
Category:Breakfast & Brunch
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.