Ingredients

  • Serves 4-6 people
  • 8 eggs

  • 4-5 tbsp japanese mayonnaise

  • ½-1 tsp wasabi paste

  • ¼ tsp japanese rice vinegar

  • pinch of salt

  • shichimi togarashi (to garnish)

  • tobiko or other fish roe (to garnish, optional)

Wasabi Devilled Eggs
Recipe Courtesy of
Sarah Huang Benjamin

Wasabi Devilled Eggs

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Devilled eggs are a classic festive appetiser, and in this recipe, they get a hit of Japanese flavour, thanks to wasabi providing that ‘deviled’ taste.
  • Easy
  • 10 min
  • 10 min
  • 10 min
  • 1 steps
  • 7 Ingredients
  • Easy
  • 1 steps
  • 7 Ingredients
  • 10 min
  • 10 min
  • 10 min

Instructions

  1. Make wasabi devilled eggs

    • Boil the eggs in boiling water for 10 minutes, then leave to cool.
    • When the eggs are cool, peel them carefully.
    • Cut the eggs in half lengthwise, and scoop the hard-boiled egg yolks into a boil, setting the halved whites aside.
    • Mix the egg yolks with the wasabi paste, rice vinegar and mayonnaise until smooth. 
    • Taste, and adjust the seasoning with salt and the other ingredients as needed.
    • Scoop the egg yolk mixture into the halved egg whites, and top with shichimi togarashi, and fish roe, if using.
    Make wasabi devilled eggs


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    Ingredients
    • Serves 4-6 people
    • 8 eggs

    • 4-5 tbsp japanese mayonnaise

    • ½-1 tsp wasabi paste

    • ¼ tsp japanese rice vinegar

    • pinch of salt

    • shichimi togarashi (to garnish)

    • tobiko or other fish roe (to garnish, optional)

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