Japanese Deviled Eggs

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  • Servings icon 24 Servings


  • 12 hard-boiled eggs, chilled and peeled
  • 2 to 3 teaspoons sesame seeds, toasted (see note)
  • 2 to 3 tablespoons of green onion, thinly sliced
  • 2 teaspoons wasabi, prepared
  • 1 teaspoon soy sauce
  • 2 teaspoon seasoned, rice-wine vinegar
  • ½ cup Duke's Mayonnaise
  • 24 slivers pickled ginger


1. Cut eggs in half lengthwise. Remove yolks and place them in a mixing bowl.

2. Garnish a large platter by sprinkling half of the sesame seeds on the bottom of the platter. Arrange egg whites on top of sesame seeds.

3. To yolks, add green onions, wasabi, soy sauce, vinegar and mayonnaise. Mix thoroughly.

4. Stuff egg whites with yolk mixture. Sprinkle remaining sesame seeds over egg yolk and carefully place pickled ginger strip on top.

5. Chill and serve.

Note: To toast sesame seeds, place in a dry skillet over medium heat, and cook, stirring often, until golden and fragrant, about 5 minutes. Remove from pan and cool.

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