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Japanese Deviled Eggs

Photo: Rachel Weill; Food Styling: Karen Shinto
Total time 45 mins
Yield Serves 8
Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping.


  • 2 dozen quail eggs*
  • 1/2 cup mayonnaise
  • About 1 tbsp. wasabi paste
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon kosher salt
  • 1/4 cup furikake*

Nutrition Information

  • calories 123
  • caloriesfromfat 65 %
  • protein 4.2 g
  • fat 8.9 g
  • satfat 1.7 g
  • carbohydrate 5.8 g
  • fiber 0.5 g
  • sodium 338 mg
  • cholesterol 232 mg

How to Make It

  1. Put quail eggs in a medium pot and cover with 2 in. cold water. Over high heat, bring to a boil, then simmer 5 minutes. Drain eggs and transfer to a bowl of ice water to cool. Crack shells all over, return to water, and let sit 2 minutes (this loosens the shells). Peel eggs.

  2. Combine mayonnaise, wasabi to taste, sesame oil, soy sauce, and salt in a small bowl. Put furikake in another small bowl. Serve both with eggs for dunking.

  3. *Find quail eggs at Asian and farmers' markets and furikake--a savory mix of sesame seeds, seaweed, and dried fish--at well-stocked grocery stores, Japanese markets, and