Wasabi Deviled Eggs will make your next get-together a standout occasion. Wasabi, soy sauce and pickled ginger add an Asian zing to this traditional appetizer favorite.
The umami flavor takes this to a new level, and you’ll love how easy they are to make with just a few ingredients.
Why These Deviled Eggs Are So Good
Deviled eggs are the perfect portable food for picnics and potlucks and have been popular since the 1920s when it became more common for the average family to own a car and take their food with them on the go. You could say they’re one of the first fast foods. These days, you can find dozens of variations on the classic deviled egg.
The word “deviled” comes from the red cayenne pepper that was originally added to give it a slightly spicy flavor. We decided to take some inspiration from the flavors of sushi: pickled ginger, wasabi and soy and a little rice vinegar. Then we topped them off with scallions and a dot of sriracha for an extra bit of heat. This makes for one awesome hors d’oeuvre.
If you don’t want as much heat, feel free to adjust the amount of wasabi and skip the sriracha, but we found this combination to give just enough wasabi flavor to add some background heat.
What is Wasabi?
The wasabi typically found in western grocery stores comes from the western horseradish plant and is different from Japanese wasabi.
For convenience we use wasabi in a tube to squeeze out the right amount. You can also buy it powdered and add water.
An interesting fact about wasabi is that the heat is felt more in the nose than on the tongue. The heat is more similar to hot mustard than it is to chili peppers.
How to Hard Boil Eggs in a Multi-Cooker
You can use any electric pressure cooker, such as an Instant Pot to “hard boil” eggs if you don’t want to supervise them on the stove. We have a Fagor LUX Multi-Cooker like this one and love it.
- First add about a cup of water to the cooking pot.
- After that, insert a silicone steamer basket, and then add the eggs to the steamer basket. We could only fit 10 eggs in ours without stacking them, but that’s how many these deviled eggs call for.
- Close and lock the lid, and then turn the valve on top to the pressure mode.
- Cook the eggs on high pressure for about 10 to 11 minutes to ensure that the yolks are fully cooked. If you have a different model, it may take less time to fully cook the yolks. Follow the cooking directions for your device.
- As soon as the time is up, do a quick release of steam. Transfer eggs to a large bowl of ice water to stop them from cooking.
- Keep the eggs in the ice water for about 5 minutes in order to make sure they are cool enough to peel. Once cool, peeling the eggs sooner rather than later reduces the chance of the shell sticking to the egg white and tearing it.
How Long Do Deviled Eggs Keep?
In general, for maximum freshness, you should probably eat the eggs within two days of making them. However, you can also keep them for two to four days in the fridge. Once out of the fridge, it’s best to consume them within a couple of hours.
How Far in Advance Can I Make Deviled Eggs?
You can make these a day or two in advance, but it is probably best to keep the filling and the egg whites separate from each other so that everything looks nice when you serve it.
How to Make Wasabi Deviled Eggs
Slice each hard-boiled egg in half lengthwise and remove the yolks into a medium size mixing bowl. Set the whites aside.
Add in the mayo, scallions (green onions), rice vinegar, soy sauce, and of course the wasabi.
Using a fork, mash everything in the bowl together, making sure to break up the yolks so there are no lumps and the filling is smooth.
Lumps can clog the tip of the piping bag so you want to make sure you get these out. Alternatively, you can also do this step in a food processor.
Once the mixture is smooth, you’re ready to transfer it into a piping bag fitted with a wide tip. We like using a star tip.
Place a sliver of pickled ginger in the bottom of the egg white, so it’s partially sticking out. The trick to piping this is to hold the tip vertical to the hollowed out egg white, and give the piping bag a nice firm squeeze from the top.
We found if you try to control the squeeze too much, the egg yolk mixture doesn’t keep its shape when coming out and will stick to the end of the tip. We finally figured this out when we were about done piping this batch to get this money shot.
Next, add a dot of sriracha sauce. This adds another layer of heat and looks pretty, but you can omit this step if you like.
Garnish with chopped scallions and serve these wasabi deviled eggs at your next gathering.
If you enjoy adding Asian flavor and umami into your cuisine as much as we do, you might want to also try these fantastic recipes:
- Nori Salad: More super simple nutrition in a bowl.
- Chicken teriyaki sauce and marinade that’s better than the mall.
Wasabi Deviled Eggs
Wasabi Deviled Eggs are an Asian twist on a classic appetizer. Make your next picnic or party stand out with this easy to make recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 1x
- Category: Side dish
- Method: Boiling
- Cuisine: American
- 10 large eggs
- 1/3 cup mayonnaise
- 2 tsp wasabi paste
- 2 tsp rice vinegar
- 3 large scallions, minced plus extra for garnish
- 1 tsp soy sauce
- 10 pieces pickled ginger, sliced in half lengthwise
- sriracha sauce for garnish
- Hard boil 10 eggs on the stove, or prepare them in an electric pressure cooker or multi-cooker.
- Chill and peel the eggs. Then slice each egg in half length-wise, scooping out the yolks into a separate bowl. Put the whites aside until the filling is prepared.
- To the yolks, add mayo, wasabi paste, rice vinegar, soy sauce and scallions.
- Smash the yolks and mix all the ingredients together thoroughly with a fork or spoon until no lumps of yolk remain.
- To assemble, add one small piece of ginger to each of the egg whites. Then either spoon or pipe the yolk mixture into each egg white. (If you plan on piping it, be sure to use a wide enough frosting tip so that the scallions do not get stuck.)
- To finish, garnish with extra scallions and dot each egg with sriracha. Enjoy!
*If you want to prepare the eggs in a multi-cooker, follow the manufacturers directions for boiling eggs. We have a Fagor multi-cooker and cooked the eggs on high pressure for about 10 or 11 minutes. Before adding the eggs, add a cup of water. Then place the eggs in a steamer basket and cook on high pressure.
Keywords: hors d’oeuvre, deviled eggs, wasabi, asian, appetizer