Wasabi Deviled Eggs

Wasabi Deviled Eggs
Wasabi spices this recipe up quite nicely. The wasabi also turns the egg yolks a delicate shade of pale greenish-gold. The addition of tiny flying fish roe adds an interesting little "pop" to each bite.

6 hard boiled eggs
3 Tbsp of mayonnaise
11/2 tsp pickled ginger, finely chopped
11/2 tsp wasabi powder
2 Tbsp tobikko (flying fish roe) plus extra for garnish
salt & pepper, to taste
3 tsp finely minced scallion, plus extra for garnish
black sesame seeds
white sesame seeds



Shell the eggs, cut in half lengthways and remove the yolks. Set the whites aside on a large plate.


Using a food processor, process the yolks with the mayonnaise and Wasabi powder until smooth. In a small bowl, gently mix the yolk mixture with the tobikko and pickled ginger. Add a little more mayonnaise if the mixture seems too dry.


Using a pastry bag or a spoon, fill the hollow of the egg white with the yolk mixture.  Sprinkle the sliced scallions, white & black sesame seeds over the top.  Garnish with additional tobikko, if desired.



Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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