Go Back
–+ servings
A wasabi ginger deviled eggs with pickled ginger on top on a slab of marble garnished with black sesame seeds.

Wasabi Ginger Deviled Eggs

Kristina Todini, RDN
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.
5 stars (4 ratings)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Breakfast + Brunch
Cuisine American, Japanese-Inspired
Servings 12 servings
Calories 98 kcal

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

Serving: 1serving (2 egg halves)Calories: 98kcalCarbohydrates: 1gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 166mgSodium: 117mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 241IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Keyword deviled eggs recipe, easter recipe, spicy deviled eggs recipe
Tried this recipe?Let us know how it was!