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Japanese Deviled Eggs

Japanese Deviled Eggs

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Mya

Great twist on a old favorite.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

sueb
3
3/31/2014

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
3/29/2014

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!

MGM
0
9/2/2014

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 so popular. You can easily control how spicy these are by how much wasabi you put in. I like to sprinkle the tops with sesame and a few of the panko bread crumbs for a little extra texture on top. I'll definitely be making these again soon!