Wasabi Deviled Eggs
Recipe by Chef Heidi Fink
Heidi Fink

Wasabi Deviled Eggs

  • Prep time 10 mins
  • Cook time 10 mins
  • Ready in 20 mins
  • Yield 16

A delicious twist on a classic, these Wasabi Deviled Eggs pack a lot of flavour into a small bite. They will be a hit at your next gathering or potluck!



  1. Place whole eggs (still in their shells) in a pot and cover with cold water by several centimeters. Bring to a rolling boil, reduce heat to a steady simmer and cook eggs for 8 to 10 minutes.
  2. Immediately remove from heat, drain, and run under cold running water until eggs are completely cold. Peel eggs and rinse.
  3. Cut eggs in half lengthwise. Scoop out yolks into a bowl. Reserve white. Into the yolks, add the mayo, wasabi, salt, sesame oil, and chili oil. Mash well with a fork and belnd until completely smooth.
  4. Scrape mixture into a zipperlock bag and cut off the tip. Use this as a piping bag to fill the hollows in the egg whites. Sprinkle with parsley, arrange deviled eggs on a platter, and serve.


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