Wasabi Deviled Egg Recipe

wasabi deviled eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!


  • 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)


  1. 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.
  2. Cut the eggs in half, scoop out the yolk into a bowl and mash with a small fork until almost creamy.
  3. 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.
  4. 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.


Recipe Card powered byTasty Recipes