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Wasabi-Ginger Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Serves 12
The Japanese influence of wasabi meets coarsely ground Korean chile for these Wasabi-Ginger Deviled Eggs that pack some heat.


  • 1 dozen eggs
  • 1/4 cup canola mayonnaise
  • 2 tablespoons chopped cilantro
  • 4 teaspoons grated peeled fresh ginger
  • 4 teaspoons wasabi paste
  • 4 teaspoons lime juice
  • 1/4 sheet nori, cut into slivers
  • 1/8 teaspoon coarsely ground Korean chile (gochugaru) or black sesame seeds

Nutrition Information

  • calories 90
  • fat 6.2 g
  • satfat 1.6 g
  • sodium 138 mg

How to Make It

  1. Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

  2. Stir mayonnaise, cilantro, ginger, wasabi paste, and lime juice into yolks. Divide among whites; top with nori and ground chile or black sesame seeds.