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Wasabi Deviled Eggs


Wasabi Deviled Eggs

Wasabi Deviled Eggs.

© 2012 Ashley Skabar, licensed to About.com, Inc.

Loaded with flavor and a little extra color, this dressed-up version of the picnic and potluck classic will become your new favorite for outdoor parties and laid-back gatherings year round. It should be noted that these little treats are SPICY. Feel free to add a little more (if you're a serious spice lover) or a little less; wasabi paste goes a long way!

You can make these a few hours ahead of time; if you do this, just store the eggs in an airtight container in the refrigerator. These should not be made more than a few hours in advance; wasabi pasta will be at its best when fresh.

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 24 deviled eggs


  • 12 large hard-boiled eggs
  • 1/2 cup low-fat or fat free mayonnaise
  • 1 T. wasabi paste, plus more for garnishing
  • 2 t. stone ground mustard
  • 1/4 cup finely chopped scallions
  • Sea salt, to taste
  • Coarse sea salt and freshly ground pepper, for seasoning


1. After preparing the hard-boiled eggs and allowing them to to rest in the ice water bath, crack and peel the eggs. Using a very sharp knife, halve the eggs lengthwise. Gently turn out all of the yolks into a bowl and set the whites aside. Using a fork, mash the yolks well. Add in the mayonnaise, wasabi paste, and stone ground mustard and mash well until creamy. Mash in the scallions and add salt to taste.

2. Spoon the yolk filling into each of the egg white halves. Add a dab or wasabi paste to the top of each of the mounds of filling in each egg. Season each egg with coarse sea salt and freshly ground pepper, transfer to a serving plate, and serve immediately.

Cook's Note:

    If you want to make your own wasabi paste or cannot find it in tube form, you can make your own paste using wasabi powder and water. Simply mix 4 T. wasabi paste with 4 T. cold water, and use the 1 T. in the filling and the remainder to dot on the finished eggs.

    *This recipe is suitable for dairy-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten, soy or wheat ingredients, if these apply to you).
    Many people are confused as to whether or not eggs are dairy. Good news! They're not. As long as you are not allergic to eggs in addition to being allergic to dairy, you will have no problem enjoying eggs. (Read more in this article Are Eggs Dairy? if you are at all confused.) Just keep in mind: dairy comes from milk!

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