Japanese Wasabi Deviled Eggs

Add a bold twist to a classic party favorite with these Japanese-inspired deviled eggs, infused with the pungent heat of wasabi paste and a hint of savory soy sauce. A flavor combination that’s sure to elevate your snack game!

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1 tablespoon prepared wasabi paste
• 1 teaspoon soy sauce
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Fresh chives or chopped scallions, for garnish
• Paprika, for garnish

Instructions

Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with a fork until they’re well broken up.

Stir in the mayonnaise, wasabi paste, soy sauce, Dijon mustard, and salt until smooth.

Taste and adjust the seasoning if needed. Spoon the yolk mixture evenly into the egg white halves.

Sprinkle the tops with paprika and garnish with chives or chopped scallions.

Cover and refrigerate until ready to serve.

Notes

These Japanese Wasabi Deviled Eggs make a great appetizer or snack for a party, and the wasabi adds a nice spicy kick! For a milder version, start with half the amount of wasabi paste and taste as you go, adding more to your desired level of heat. Hard-boil your eggs ahead of time and store them in the fridge for up to a week, then assemble the deviled eggs just before serving.

Want to make them more festive?

Top with toasted sesame seeds or pickled ginger for added flavor and color! Deviled eggs can be made a day in advance, but wait until just before serving to garnish with chives or scallions for maximum freshness.

Nutrional Value

• Calories: 140
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 123mg
• Sodium: 150mg
• Total Carbohydrates: 5g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 6g