Creamy, spicy deviled eggs that’s guaranteed to be a conversation starter at your next gathering!
Hi everyone!
This January has been quite busy with travels! I was in Toronto for a few days visiting dear friends in one of my favorite cities, where I spent 5 very happy years of my life. We played ping pong, sang karaoke, and feasted on dim sum, excellent Vietnamese, hot pot, and new, popular joints (Toronto is by far the best place for Chinese dim sum and Vietnamese food on the East coast).
Then last week I was in Santa Monica after being asked to act as a consultant to help with the menu and pictures of Bamboo Izakaya, a new izakaya restaurant set to open at the end of this month. Now I have a lot of catching up to do and so many more recipes to share with you! This year I want to simplify and make Japanese food much more accessible (for those living in smaller cities), play with American classic dishes and give them a strong Japanese identity. I’m excited about 2013!
Today I’m making a wasabi deviled egg recipe that only takes 20 minutes from start to finish! Thinking of a deviled egg recipe started in Toronto where Ben and I found them on the menu at this great bistro called The Gabardine.
Deviled eggs have become a rarity these days and yet we all love them so much! Last week in Santa Monica while working in the kitchen at Bamboo Izakaya, chef Toshi and I collaborated on a Japanese deviled egg recipe that will be appearing on their menu, so for those of you out there planning a trip to Cali, make sure to stop by and try this delicious little treat!
For those who can’t make the trek, I came up with this quick and yummy deviled egg recipe I think you will love. This wasabi deviled egg recipe is spicy with a little acidity coming from the rice vinegar.
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Wasabi Deviled Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Snacks
- Method: Boiling
- Cuisine: Japanese
Description
The creaminess and hint of heat is what makes this wasabi deviled egg recipe really stand out. It’s a winner for family gatherings! And it only takes 20 minutes to make from start to finish!
Ingredients
- 4 large eggs
- 2 tablespoons + 1 teaspoon mayonnaise
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon tobanjan
- 1/2 teaspoon wasabi paste
- 1/4 teaspoon salt
- 1 tablespoon scallions, minced
Instructions
- Put the eggs in cold water and bring to a boil. When the water is boiling, turn the heat off and cover immediately.
- Set the timer to 10 minutes and set aside. Drain the water and rinse the eggs in cold water. Drain again and peel the shells.
- Cut the eggs in half, scoop out the yolks into a bowl and mash with a small fork until almost creamy.
- Add the mayonnaise, rice vinegar, tobanjan, salt, wasabi paste, and chopped scallions. Mix well and spoon the mixture into a pastry cream bag or Ziploc bag.
- Cut a small slit in one of the corners of the bag or the pastry bag, and gently squirt the mixture back into the egg whites. Serve.
Notes
You can make these deviled eggs ahead of time. Store them in a container, cover with a lid or foil, and refrigerate for up to 2 days.
It should be noted that if the eggs are refrigerated for over 24 hours, the color will be affected and may not look as appetizing as when they were fresh. But the taste will remain the same.
Nutrition
- Serving Size: 1 serving
- Calories: 121
- Sugar: 0.6g
- Sodium: 286mg
- Fat: 9.9g
- Saturated Fat: 2.4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 6.4g
- Cholesterol: 188.9mg
Was looking for a good wasabi flavored deviled egg recipe and found yours! Didn’t have (or know what it was) tobanjan so I substituted it with chili sauce. Excellent flavor with a perfect balance, and I make a lot of deviled eggs!! Very subtle wasabi flavor but a creamy, nice way to have deviled eggs. 🙂
I also love deviled eggs, such a great snack! Chili sauce is a great substitute, I’m so happy you enjoyed the recipe. Thanks Maree!
Yummy. Can’t wait to try it out!