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.


  • 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



  1. Hard boil 10 eggs on the stove, or prepare them in an electric pressure cooker or multi-cooker.  
  2. 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.
  3. To the yolks, add mayo, wasabi paste, rice vinegar, soy sauce and scallions.
  4. Smash the yolks and mix all the ingredients together thoroughly with a fork or spoon until no lumps of yolk remain.
  5. 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.)
  6. 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