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Wasabi Deviled Eggs

Recipe Summary

Yield: Makes 16

Ingredients

Ingredient Checklist

8 large eggs

1/3 cup mayonnaise

1 1/2 teaspoons wasabi paste

2 teaspoons unseasoned rice-wine vinegar

2 large scallions, minced (3 tablespoons)

Coarse salt

Pea shoots or sprouts, for garnish

      Cook's Notes

Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.

Gallery

Wasabi Deviled Eggs

Recipe Summary

Yield: Makes 16

Wasabi Deviled Eggs

Wasabi Deviled Eggs

Wasabi Deviled Eggs

Recipe Summary

Yield: Makes 16

Recipe Summary

Yield: Makes 16

Yield: Makes 16

Makes 16

Ingredients

Ingredients

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons wasabi paste
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons)
  • Coarse salt
  • Pea shoots or sprouts, for garnish

Directions

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.

Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

      Cook's Notes

Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.

Cook’s Notes

Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.

Reviews (8)

Add Rating & Review

113 Ratings

5 star values:

                                  28

4 star values:

                                  28

3 star values:

                                  39

2 star values:

                                  15

1 star values:

                                  3

Reviews (8)

Add Rating & Review

113 Ratings

5 star values:

                                  28

4 star values:

                                  28

3 star values:

                                  39

2 star values:

                                  15

1 star values:

                                  3

Add Rating & Review

113 Ratings

5 star values:

                                  28

4 star values:

                                  28

3 star values:

                                  39

2 star values:

                                  15

1 star values:

                                  3

113 Ratings

5 star values:

                                  28

4 star values:

                                  28

3 star values:

                                  39

2 star values:

                                  15

1 star values:

                                  3

113 Ratings

5 star values:

                                  28

4 star values:

                                  28

3 star values:

                                  39

2 star values:

                                  15

1 star values:

                                  3
  • 5 star values:
  • 28
  • 4 star values:
  • 28
  • 3 star values:
  • 39
  • 2 star values:
  • 15
  • 1 star values:
  • 3

Martha Stewart Member

Rating: 3 stars

06/02/2019

                Not much wasabi flavor if you use the recipe measures so I added more wasabi and vinegar. Used a small piece of gari (sushi ginger) on top for additional flavor. A good base recipe but needs..."more" so I'll tinker with it to get more flavor. Just OK.

Martha Stewart Member

Rating: Unrated

11/25/2014

                This was really good. I added a piece of pink ginger on top for garnish and it looked and tasted great.

Martha Stewart Member

Rating: Unrated

01/22/2011

                Absolutely delicious.  The recommendation to garnish with a dot of sriracha is excellent.  Make extra of these - they will fly off the plate!  Also important to note, I accidentally used "wasabi sauce" which is something more along the lines of a mayo or cream sauce - avoid this.  Use the paste as recommended, it is much more potent.

Martha Stewart Member

Rating: Unrated

01/03/2011

                These are AMAZING. And beautiful with the sprout topping. A bit hit at my party.

Martha Stewart Member

Rating: Unrated

11/09/2010

                My sister has been making these for over 10 yrs now. After experimenting in her kitchen, she found them an unexpected hit. However, after boiling the eggs, she soaks them for over an hour in heavy soy sauce (double dark/double black), which gives the eggs a beautiful brown color on the outside.  She then nestles pieces of pickled ginger in the yolk "holes" before piping in the wasabi egg yolk mixture. A dash of rice seasoning and a dot of Sriracha on the top finishes them off.

Martha Stewart Member

Rating: Unrated

08/01/2010

                These eggs are a hit.  When it says to use unseasoned rice vinegar, do it.  The seasoned is too sweet.  
                We loved them

Martha Stewart Member

Rating: Unrated

06/22/2009

                These look great, will definately be trying out the recipe really soon.
                
                http://www.chocolat-cake-recipe.org.uk

Martha Stewart Member

Rating: Unrated

11/28/2008

                I can't imagine why I never tried this before,  since I've used European horseradish in the past.  But this recipe is a clear step up.  I used three different garnishes for the three dozen I made--sprouts as recommended, soy seasoned sour cream with a cube of lemon drizzled avocado, and most popular, a light sprinkling of black caviar.  I also used more wasabi than the recipe called for, two tablespoons of paste for 18 yolks.  Warnings were issued.

Martha Stewart Member

Rating: 3 stars

06/02/2019

                Not much wasabi flavor if you use the recipe measures so I added more wasabi and vinegar. Used a small piece of gari (sushi ginger) on top for additional flavor. A good base recipe but needs..."more" so I'll tinker with it to get more flavor. Just OK.

Rating: 3 stars

Rating: Unrated

11/25/2014

                This was really good. I added a piece of pink ginger on top for garnish and it looked and tasted great.

Rating: Unrated

Rating: Unrated

01/22/2011

                Absolutely delicious.  The recommendation to garnish with a dot of sriracha is excellent.  Make extra of these - they will fly off the plate!  Also important to note, I accidentally used "wasabi sauce" which is something more along the lines of a mayo or cream sauce - avoid this.  Use the paste as recommended, it is much more potent.

Rating: Unrated

01/03/2011

                These are AMAZING. And beautiful with the sprout topping. A bit hit at my party.

Rating: Unrated

11/09/2010

                My sister has been making these for over 10 yrs now. After experimenting in her kitchen, she found them an unexpected hit. However, after boiling the eggs, she soaks them for over an hour in heavy soy sauce (double dark/double black), which gives the eggs a beautiful brown color on the outside.  She then nestles pieces of pickled ginger in the yolk "holes" before piping in the wasabi egg yolk mixture. A dash of rice seasoning and a dot of Sriracha on the top finishes them off.

Rating: Unrated

08/01/2010

                These eggs are a hit.  When it says to use unseasoned rice vinegar, do it.  The seasoned is too sweet.  
                We loved them

Rating: Unrated

06/22/2009

                These look great, will definately be trying out the recipe really soon.
                
                http://www.chocolat-cake-recipe.org.uk

Rating: Unrated

11/28/2008

                I can't imagine why I never tried this before,  since I've used European horseradish in the past.  But this recipe is a clear step up.  I used three different garnishes for the three dozen I made--sprouts as recommended, soy seasoned sour cream with a cube of lemon drizzled avocado, and most popular, a light sprinkling of black caviar.  I also used more wasabi than the recipe called for, two tablespoons of paste for 18 yolks.  Warnings were issued.

All Reviews for Wasabi Deviled Eggs

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Wasabi Deviled Eggs

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest