Wasabi Deviled Egg Recipe
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 colaborated 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. Use this recipe as a base to add some extra, fun toppings for parties, just like you would with cupcakes!
Or these Japanese pickled eggs are just as good but with more umami.Print
Wasabi Deviled Egg Recipe
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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Snack, Appetizer
- Cuisine: Japanese, Easy, Quick
- 4 large eggs
- 2 tablespoons mayonnaise (plus additional 1 teaspoon)
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon tobanjan
- 1/2 teaspoon wasabi paste
- 1/2 teaspoon kosher salt
- 1 tablespoon scallions (chopped)
- Put eggs in cold water and bring to boil. When the water is boiling, turn the heat off and cover immediately. Set timer to 10 minutes and set aside. Rinse in cold water and peel the shells.
- Cut the eggs in half, scoop out the yolk into a bowl and mash with a small fork until almost creamy.
- Add mayonnaise, rice vinegar, tobanjan, salt, wasabi paste, and chopped scallions. Mix well and spoon the mixture into a pastry cream bag or zip lock 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 immediately or refrigerate.
- Calories: 119
- Saturated Fat: 2