If you’re tired of eating and/or bringing your standby Deviled Eggs to your summer get-togethers, you might want to check out these Wasabi Ginger Deviled Eggs. They’re insanely good and fair warning here: just a little addictive.
I have been obsessed with the idea of Wasabi Deviled Eggs for a while now, and finally, here they are. But these aren’t just one note Wasabi flavor & heat. There are layers and nuances of flavor woven throughout the filling. But before we get to that, let’s talk about the Wasabi.
Wasabi is pungent (I swear you feel it first in your nose!) and hot (in varying degrees) so you’ll want to go by taste as you add it to your recipe. I used Wasabi powder here, but you can use paste, instead. It’s probably easier to find.
You might be surprised to learn that most Wasabi isn’t Wasabi, even in Japan. It’s usually a mixture of horseradish, sometimes mustard, and often uses the superfood, Spirulina (which adds its own funkiness to the mix) as a coloring.
If you can’t find or don’t want to buy Wasabi just for these Wasabi Ginger Deviled Eggs, try adding in a little horseradish, by taste. If you use a creamy wasabi condiment or a creamy horseradish, you might want to short the mayo just a bit to compensate, depending on how much you use.
About Wasabi Ginger Deviled Eggs:
But back to the eggs. I mentioned they’re insanely delish. They’re a little hot (which you can control) and honestly, a little surprising! Make sure you let anyone eating them know these aren’t your Grandma’s (Unless you’re one of my grandbabies, lol!) deviled eggs before they have that first bite!
I wasn’t happy just adding wasabi to my deviled egg recipe. It brought some heat but they were pretty much one-note and the creamy mayo filling kinda killed the wasabi flavor. So I turned to my pantry and added in some of my fave ingredients from both sides of the globe.
I added a little more complexity and warmth from ground ginger and one of my fave (it’s on my Top Secret Super Stealth Arsenal of Ingredients – I know, I can be a little full of myself…) ingredients: dry mustard powder. (I put that @#$&* in everything from egg dishes to potato salad and so on) but Coleman’s Mustard Powder will pack a little more heat. I also just *had to* add just a few drops of Sriracha.
Then I used Rice Vinegar for some kick. If you like the sweetness you’d normally get from sweet pickle relish, try Seasoned Rice Vinegar which has some sweetness. The flavors really started to perk up with the salt, though, so before you do a final adjustment of any ingredients after tasting, make sure to add in a good sprinkling.
The biggest thing about the flavor? I loved these right off the bat but my daughter was unimpressed. I liked them more the next day and guess what? Jessi loved them, too. If you can make these ahead, the flavors mingle and mellow and they’re even better. And bonus if you’re making them for a get-together; it’s so nice to have the making of items out of the way before the big day.
(None of the items on my page is an endorsement, nor am I getting paid – I’ve just borrowed pics from Amazon so you can see the types of products used.)
Making Wasabi Ginger Deviled Eggs:
If you want a great Deviled Egg, you’ve got to start with a great hard-boiled egg. If possible, buy your eggs ahead of time; I try to make sure I have a carton “aging” in the fridge before any holiday or party when I know I’ll be making Deviled Eggs. It makes them easier to peel. I learned my lesson when I was late for a party because it took 40 minutes to peel the darn eggs and they were a mess! Impossible to peel eggs don’t happen often but when it does it always happens at the worst time!
How you make your eggs makes a big difference in how they peel. There’s always the old Classic Recipe: bring the eggs to a boil, cover them, turn off the heat and then let them sit, but these days I either make my Easy Peel Steamed Eggs or my recipe that turns out gorgeous hard-boiled eggs, A Dozen Instant Pot Eggs. Both of those methods make a huge difference in how easily the eggs peel. With either, the shells practically fall off, every single time. For all methods, use an ice-water (or very cold water) bath.
This recipe calls for seven eggs but makes 12 Wasabi Ginger Deviled Eggs. There is an extra yolk so you have the best proportion of filling to white and bonus; if one or two halves aren’t perfect, you have a back up. If you pipe, see notes. You might want to add another additional yolk. Chance, my labrador usually gets the extra white.
Back in the day, I’d mash my yolks with a fork, but for the smoothest filling with the least amount of effort, sieve your yolk. Just put a metal strainer over a bowl and push the egg yolks through with the back of a spoon. It’s fast and the sieved egg yolk is so light and fluffy and mixes beautifully in seconds.
Another thing about Deviled Eggs? It is soooo much easier to pipe in that filling than to use a teaspoon. Far less messy and so fast. Plus, if you pipe, they’re so gorgeous and it’s so easy to get all the halves filled just right. Use a Ziploc with the corner cut off if you don’t have a piping bag and tip and you might want to make an extra egg and use an extra yolk to compensate for any filling left behind in the piping bag.
Just a couple more tips: the filling is always smoother and easier to work with if you cook your eggs and mix the filling before the eggs are refrigerated. And this one sounds weird: cut the eggs with a thin knife that’s been run under hot water and dried and the cut edge of the egg white will have a cleaner cut with little to no egg yolk smeared across from the cut.
Saving Money on the Eggs for Wasabi Ginger Deviled Eggs:
Stock up on eggs when they’re inexpensive, and watch for rock bottom pricing during Holiday weeks, especially ones when brunch is often served. Sometimes they’re “free” with other purchases. Know the regular pricing in your area so you can know if it’s a great deal or not. Aldi has great pricing on a dozen, your Buyer’s club will, too, but you’ll need to buy a larger quantity.
The date on the container is a ‘buy’ date, and you can expect eggs to last a good six weeks past that date. Do get in the habit of picking up and eating more when they’re on special. We have so many holidays that I often pick up several packages when they’re on sale and it lasts me until the next holiday, but if you go through a lot of eggs, that strategy may not work for you.
Refrigerate right away and never store in the door; eggs keep best in a colder part of the refrigerator, in their own box. (Then put your partially used vegetables in the door where you’ll see them and remember they need to be used ASAP. Eggs keep several weeks past their “buy by” date.
If in doubt about an egg, place it in water. As the egg ages, the egg begins to dry out and as they shrink, the space is filled with air: the newest ones will lay at the bottom of the container, slightly older will begin to stand up and the oldest will actually bob up to the top of the water. The chances of ever getting a “bad” egg are slim and a floating egg doesn’t reflect a safety issue, but I’ve found the ones that float are thick and not as nice. I don’t keep them. To learn more about eggs, see the American Egg Board, the folks known for their “Incredible Edible Eggs” ads.
Saving Money on the other Ingredients:
Mayo and other condiments are always cheapest during the Summer Grocery Sales when most condiments are sales priced and coupons are available. Check for specials and coupons for condiments around the Super Bowl, too; see my post on Super Bowl Savings for more items to look for on sale.
When shopping for Asian ingredients, including rice, you have several options. If you live near an Asian market, you’re likely to find the best pricing. My wasabi powder was a couple of dollars in my local market and $17.00 something on Amazon.
In your grocery store, you may need to check several aisles. You might have an international aisle, an ethnic aisle for Asian foods as well as a section that carries the more common Asian ingredients. If you watch for sales, the most likely one is going to be during the Chinese New year, which varies every year, and sales may be unadvertised. Stock up when the prices are low.
I hope you enjoy these Wasabi Ginger Deviled Eggs – even if you’re just making them for at home, I think they’ll disappear fast! Jess and i had no problem polishing them off in two days, lol!! Take care all,
Wasabi Ginger Deviled Eggs
These Deviled Eggs are a perfect “make-ahead” as the flavors mellow and blend as they sit. Don’t make more than one or two days ahead, though.
- Total Time: 30 minutes
- Yield: 12 egg halves 1x
- Category: appetizer
- Cuisine: Asian/American
- 7 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1/2 to 2 1/2 teaspoons wasabi powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ground ginger
- 2 teaspoons rice vinegar or seasoned rice vinegar
- 3 to 4 drops Sriracha
- 1/4 teaspoon (heaped) salt
- chive or green onion for garnish
Cut eggs in half and remove yolks to a sieve set over a bowl. Using a large spoon or spatula, rub and push the yolks through the sieve or alternatively, mash with a fork.
Add remaining ingredients to yolks, taste and adjust seasonings, and spoon or pipe into 12 of the egg halves. You will have two egg halves left over to use as you wish. Garnish as desired.
Keywords: Appetizer, deviled eggs, Eggs, hard-boiled eggs, Mayonnaise, rice vinegar, Vinegar
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