Wasabi-Ginger Deviled Eggs

Wasabi-Ginger Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


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


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 6.2 g
Satfat 1.6 g
Sodium 138 mg


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


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

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