Japanese Deviled Eggs

Japanese Deviled Eggs

5
Mya 0

"Great twist on a old favorite."

Ingredients

55 m servings 91 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
  3. Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
  4. Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
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Reviews

5
  1. 6 Ratings

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There’s a little kick from the wasabi paste and a little crunch from the panko. They’re definitely outside the box, but it was nice not having the “same ol', same ol'” deviled eggs. Hubby said...

Loved this recipe! I made these as an appetizer for an asian-flavor inspired dinner party. Even the person who hates eggs ate these! I had to make a second batch so I could get some they were s...

Loved the taste! Easy eggs to prepare, they look great on a platter. They will be a wonderful addition to an international banquet of foods!

Yummy. Great twist on one of my fav foods. I'll probably cut the sesame seeds to 1 Tbsp. next time as I felt they were a bit overwhelming. Also I had to use wasabi powder rather than paste be...

Loved it! Nice bite and great addition to the repertoire.