wasabi deviled eggs

Cover Deviled Egg

I’ve been wanting to make deviled eggs for quite some time now, they seem so interesting and diverse. When Real Simple devoted a whole article about these little devils, I knew I had to try them. I decided on the wasabi variety, because the husband and I cannot get enough of the wasabi goodness. We love it anywhere we can get it; sushi especially. And Trader Joe’s even has this amazing trail mix with wasabi in it. Yum. You need to try it!

Wasabi WOW!

I digress, back to deviled eggs. This is a simple recipe and went over really well with even the semi-fans of wasabi! Enjoy!



  • 6 large eggs
  • 1 to 2 tablespoons wasabi paste
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • kosher sat and black pepper
  • 1 teaspoon black sesame seeds (optional)

Place the eggs in a large saucepan and add enough cold water to cover 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water. Or in my case, I just used a couple hard boiled eggs I already had in the refrigerator.


Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, wasabi paste, lemon juice, mustard, and 1/4 teaspoon each salt and pepper.


Spoon the yolk mixture into the egg whites. Sprinkle with sesame seeds or pepper and enjoy! Yum!

Deviled Eggs

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