Wasabi Crunch Deviled Eggs

Double up on the wasabi (paste + peas) to make this supremely spicy app.
Publish date:

Recipe by Charles Grayauskie

  • Makes 12 halvesServings


  • 6 eggs


  • 5 tbsp. mayonnaise

  • 1 tsp. wasabi paste

  • 1 tsp. rice vinegar 


  • Sliced scallions

  • Sesame seeds

  • Crushed wasabi peas


In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter. 

Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!