Wasabi Ginger Deviled Eggs

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.


  • 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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