Wasabi Deviled Eggs Recipe

Make up a plate of wasabi deviled eggs. These crowd-pleasing spicy deviled eggs are the perfect appetizer for parties!

A plate of Wasabi Deviled Eggs with strips of dried seaweed.

Why this recipe works

Try this wasabi deviled eggs recipe if you’re a fan of delicious deviled egg recipes with a spicy twist.

This wasabi deviled eggs recipe will become a party favorite!

I know that my kids who love wasabi on sushi, ask for these spicy deviled eggs not only around Easter time, but any time I’m making deviled eggs.

What's the difference between a traditional deviled eggs recipe egg and a stuffed egg recipe?

I thought all hard boiled eggs cut in half with the egg yolks taken out, combined with a little mayonnaise, and added back into the egg white half were deviled eggs. Actually, those are stuffed eggs.

Traditional deviled egg recipes have to be spicy. So this wasabi deviled egg recipe is kind of a double spicy deviled egg recipe!

How to cook perfect hard boiled eggs

If you have an Instant Pot, use my method for Instant Pot Pressure Cooker Hard Boiled Eggs. It’s a terrific way for making big batches of eggs that come out perfectly each time!

Or use this foolproof way to make hard boiled eggs on the stovetop:

Since most classic deviled egg recipes call for six eggs, I cook up a few more. Inevitably, a couple will get cracked, will be hard to peel, or will end up getting torn.

1. Put 8 or 9 eggs in a medium sized pot and cover with cold water.

2. Place pot on stove over high heat and bring to a boil.

3. Turn off heat. Keep the pan on the stove top and cover.

If your stove top doesn't retain heat when turned off, then lower the temp to low, simmer for a minute, and then turn it off.

4. Let eggs cook in the hot water for 12 minutes.

5. Bring pot over to sink, uncover and rinse eggs under cold water until they are cool enough to handle.

6. Peel then eggs when they're still warm to the touch. They'll peel easier than when they're cold.

7. Rinse any shell pieces or membranes off of eggs, cut in half with a sharp knife, remove yolks, and prepare eggs as directed.

If you're not using the eggs right away, refrigerate them for later.

A party appetizer plate of Wasabi Deviled Eggs with sesame seeds and strips of dried seaweeds.

Tips to make this recipe

I looked through vintage and contemporary cookbooks and food magazines to research deviled and stuffed egg recipes. Some suggested that you grate the hard boiled egg yolks.

Use a food processor or blender: However, after trying it, I thought it a waste of time and found that using my mini-food processor worked very well to create a smooth deviled egg mixture.

You could also make this in your blender, especially if you have a Blentec Twister Jar like I do, which is perfect for small batches of sauces and dips.

Can I use yogurt instead of mayo? Other recipes suggested using all sorts of healthy substitutes for mayonnaise like Greek yogurt or plain yogurt.

I even experimented with my Non-Dairy Tofu Sour Cream. It makes a delicious sandwich spread, but it created rather bland deviled eggs – oh well.

Bottom line, there’s no substituting for mayonnaise, so my suggestion is picking a brand you really like, feel is the most healthy for your family, and that works best for your dietary needs.

I like Kraft Mayonnaise with Olive Oil, which has half the fat and calories of regular mayonnaise and tastes great.

For this recipe, I used Trader Joe’s Wasabi Mayonnaise, which is amazing, especially on roast beef. If you don’t have a Trader Joe’s near you, or want to use a healthier mayonnaise, you can use of your favorite mayo and 1 to 1 1/2 teaspoons of wasabi paste instead.

Where can I find wasabi? You can find wasabi paste in the Asian section of most grocery stores. Or use up all those packets of wasabi you have leftover from takeout sushi in the refrigerator. I know that’s what you’ve been saving them for!

What type of rice vinegar? This recipe was originally made with Nakano Red Pepper Seasoned Rice Vinegar. Seems that this product has been discontinued. Instead, use Nakano All Natural Rice Vinegar.

How do I get the egg mixture in the egg half without making a mess and losing my mind? Finally, a pastry bag worked amazingly well to pipe the deviled egg mixture back into the egg white half.

If you don’t have a pastry bag, place the egg mixture into a zip lock bag. Zip it shut and snip off a small section of one of the corners of the baggie to use as a piping bag instead.

Once you pipe your deviled eggs, you’ll never use spoons again. Piping is soooooo much easier!

Closeup of a small plate of Wasabi Deviled Eggs with strips of dried seaweed.

Where to find wasabi deviled egg ingredients

Do you have an Asian market near you? Wherever we lived, from San Diego to Colorado to here in Georgia, we’ve been lucky to have wonderful Asian markets nearby.

My mom used to take me to the 99 Ranch Market in San Diego. She loved going there and finding the craziest things from frog legs to unidentifiable vegetables that she’d turn into a funky ratatouille. My mom loved to experiment and my dad was keen on eating whatever she cooked up.

There’s a fantastic ethnic market in Atlanta, the Buford Highway Farmer’s Market in Doraville, which was featured in Anthony Bourdain’s show, The Layover. It’s a great place to purchase foods like wasabi paste, black sesame seeds, dried seaweed snacks, rice vinegar, and miso paste at a great price.

The market also features Hispanic, European, Indian, and Middle Eastern foods. There’s also a restaurant inside to get lunch or take out.

Miso paste: For deviled eggs with wasabi, you have the option of using white miso paste. It’s a wonderful ingredient available at Asian markets as well as many health food stores, though I’m beginning to see it at the grocery store, too.

Use miso to make soup, salad dressings, and add it to sauces or stir fries for a unique umami flavor. It lasts forever in your refrigerator.

When making Wasabi Deviled Eggs, if you don’t think miso is something you’d normally use in your cooking, you can substitute 1/2 teaspoon of gluten free soy sauce (also known as tamari sauce) instead.

Dried seaweed: For this wasabi deviled eggs recipe, I used Trader Joe’s Wasabi Roasted Seaweed Snack for the optional garnish. It just happens to be one of my daughter’s favorite snacks.

You can use regular strips of dried seaweed snack from the Asian market instead instead. I’ve also seen dried seaweed snacks at Costco! Many grocery stores now carry dried seaweed, sushi nori, that’s used for making sushi. You can use that instead.

Sesame seeds: You may be able to find black sesame seeds in the Asian section of your grocery store as a garnish for this wasabi deviled eggs recipe.

If you don’t find them there, look for sesame seeds (both white and black) with the spices in the baking section of your grocery store.

Check out these easy deviled eggs recipes

Deviled eggs make awesome party appetizers:

Healthy Avocado Deviled Eggs

Sriracha Red Pepper Deviled Eggs

Easy Blue Cheese Deviled Eggs

Yield: 12 EGGS

Wasabi Deviled Eggs Recipe

Wasabi Deviled Eggs Recipe

Make up a plate of wasabi deviled eggs. These crowd-pleasing spicy deviled eggs are the perfect appetizer for parties!

Prep Time 20 minutes
Additional Time 1 minute
Total Time 21 minutes


  • 6 hard-boiled eggs, cut in half with egg yolks removed and set aside
  • 1/3 cup Trader Joe’s Wasabi Mayonnaise (or 1/3 cup light mayonnaise and 1 to 1 1/2 teaspoons wasabi paste)
  • 2 teaspoons Nakano All Natural Rice Vinegar
  • 1 teaspoon white miso paste or 1/2 teaspoon gluten free soy sauce or tamari sauce
  • Small strips of dried seaweed or Trader Joe’s Wasabi Roasted Seaweed Snack for garnish (optional)
  • Black sesame seeds for garnish (optional)


  1. Combine egg yolks, wasabi mayonnaise, vinegar, and miso paste in a mini-food processor or blender. Pulse until well blended and creamy.
  2. Place egg mixture into a piping bag. Pipe egg mixture into egg white halves. Garnish with optional sesame seeds and/or seaweed strips.
  3. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 101mgSodium: 504mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 4g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published April 15, 2014, March 18, 2016, and April 10, 2017. Updated with new pictures and information.

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