Japanese Deviled Eggs

Japanese Deviled Eggs

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    55 m
Mya
Recipe by  Mya

“Great twist on a old favorite.”

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Ingredients

Adjust Servings

Original recipe yields 18 deviled eggs

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Directions

  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 (2)

Rate This Recipe
sueb
1

sueb

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!

lutzflcat
1

lutzflcat

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 you can make these anytime!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 91 cal
  • 5%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 2.1 g
  • < 1%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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BLT Deviled Eggs

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Deviled Egg Surprise