Japanese Wasabi Deviled Eggs – A Modern and Spicy Twist
These Japanese Deviled Eggs are bold, savory and totally unexpected – a spicy, umami-packed twist on a classic appetizer. Marinated in a rich soy-vinegar, blend and filled with a creamy wasabi-mayo yok, these eggs are perfect for a dinner party, sushi nights or to mix it up for Easter.
Why You’ll Love It
Spicy and Savory Twist – a great option on the traditional deviled eggs
Depth and Color – Marinated whites and depth and umami.
Customizable – with different showstopping garnishes, you can mix them up or choose your favourite.
Recipe Quick Facts
Prep Time – 30 minutes
Marinate Time – 24 hours
Servings – 24 deviled egg halves
What You’ll Need
You’ll start by boiling these eggs and then marinating them in a mixture of tamari, rice vinegar and water to infuse the whites with a deep flavour and a beautiful brown hue. The yolks will be mashed with wasabi mayo, siracha and rice vinegar.
Prep Time
30 minutes
Marinate Time
24 hours
Serves
24
Ingredients
- 12 large eggs
Marinade
- 1/4 cup rice vinegar
- 3/4 cups tamari or soy sauce for less intensity
- 1/4 cup water
Filling
- 1/4 cup wasabi mayonnaise
- 2 tsp rice vinegar
- 1 Tbsp Sriracha
- reserved egg yolks
Optional Garnishes
Try pickled ginger, cooked shrimp or smoked salmon, toasted sesame seeds, scallions, sprinkle of Chinese 5 spice powder or nori strips.
Steps
1
Boil the Eggs – Cover Eggs with cold water; bring to a boil. Boil for 1 minutes. Cover saucepan, remove from heat and let stand for 10 minutes.
2
Marinate the Eggs – In a large jar, combine the tamari, rice vinegar and water. Add peeled eggs and refrigerate for 24 hours, turning occasionally for even marination.
3
Prepare the Filling: After marinating, slice the eggs in half and remove yolks. In a bowl, mash yolks with wasabi mayo, rice vinegar, and Sriracha until smooth.
4
Assemble: Pipe or smooth the filling back into the egg whites. Garnish as desired and serve chilled.
5
Garnish: Sprinkle with Sesame Seeds, or Chinese 5 Spice. Garnish with pickled ginger, a piece of smoked salmon; or a small piece of shrimp.
Expert Tips and Tricks
Don’t Skip the Marinating Time – 24 hours gives the best flavor and color
Lazy Version -I suggested wasabi mayonnaise but you can add wasabi paste to regular mayonnaise.
Want Extra Heat? – Add a little more Siracha or more wasabi to the filling.
Piping Bag – Use a piping bag for a clean, elegant finish when filling the eggs.
Serve with a sake or a sweet sparkling wine.
FAQ
Can I marinate the eggs for less than 24 hours? You can; but the flavor and colour won’t be the same or as intense. Aim for at least 12 hours.
What’s the ratio of mayonnaise to wasabi if I’m mixing my own? Mix 1/4 cup of mayonnaise with 1-2 tsp of wasabi paste.
Can I make these ahead of time? Yes! You can marinate the eggs and make the mix a day ahead. Assemble and garnish just before serving for the best presentation.
What if the marinade doesn’t cover the eggs? There’s a few options; add more liquid in the same proportions, use a smaller container, or flip the eggs a few times during the 24 hours marinating process to get the evenly coloured and flavoured.
Ingredients
- 12 large eggs
Marinade
- 1/4 cup rice vinegar
- 3/4 cups tamari or soy sauce for less intensity
- 1/4 cup water
Filling
- 1/4 cup wasabi mayonnaise
- 2 tsp rice vinegar
- 1 Tbsp Sriracha
- reserved egg yolks
Instructions
Boil the Eggs – Cover Eggs with cold water; bring to a boil. Boil for 1 minutes. Cover saucepan, remove from heat and let stand for 10 minutes.
Marinate the Eggs – In a large jar, combine the tamari, rice vinegar and water. Add peeled eggs and refrigerate for 24 hours, turning occasionally for even marination.
Prepare the Filling: After marinating, slice the eggs in half and remove yolks. In a bowl, mash yolks with wasabi mayo, rice vinegar, and Sriracha until smooth.
Assemble: Pipe or smooth the filling back into the egg whites. Garnish as desired and serve chilled.
Garnish: Sprinkle with Sesame Seeds, or Chinese 5 Spice. Garnish with pickled ginger, a piece of smoked salmon; or a small piece of shrimp.
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