Wasabi-Ginger Deviled Eggs

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.

Yield: Serves 12
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Sodium: 138mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wasabi-Ginger Deviled Eggs Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy