Skip to main content New<> this month
Get the Allrecipes magazine

Japanese Deviled Eggs

Rated as 4.65 out of 5 Stars
4

"Great twist on a old favorite."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 91
Original recipe yields 18 servings (18 deviled eggs)

Directions

{{model.addEditText}} Print
  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
  3. Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
  4. Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

Nutrition Facts


Per Serving: 91 calories; 7.9 2.1 3.6 95 122 Full nutrition

Explore more

Reviews

Read all reviews 16
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

There’s a little kick from the wasabi paste and a little crunch from the panko. They’re definitely outside the box, but it was nice not having the “same ol', same ol'” deviled eggs. Hubby said...

Most helpful critical review

It wasnt as good as I expected.

Most helpful
Most positive
Least positive
Newest

There’s a little kick from the wasabi paste and a little crunch from the panko. They’re definitely outside the box, but it was nice not having the “same ol', same ol'” deviled eggs. Hubby said...

Loved this recipe! I made these as an appetizer for an asian-flavor inspired dinner party. Even the person who hates eggs ate these! I had to make a second batch so I could get some they were s...

Loved the taste! Easy eggs to prepare, they look great on a platter. They will be a wonderful addition to an international banquet of foods!

So good. Have made these several times and only get rave reviews. My boss really likes them. I make them for him pretty often. Happy boss, happy employee. Didn't change a thing. Thank you

I made this as given and thought it was terrific. Dry pan toasting your own sesame seeds gives the highest note to the aromatic quality that these have. You need much less than the amount of se...

I often make deviled eggs with unique fillings as appetizers. This Japanese version pushed my crab-filled version from its number one spot. My guests loved them!

Very pleasant, w/ the soy taste leading. I agree that a ½-tsp grated ginger, or even ground ginger, would widen the filling's taste profile; maybe even a dash of fish sauce and a hint less soy.

I've been banned from making regular deviled eggs. I'm only allowed to make this recipe for parties now.

I will definitely make it again. We love wasabi, poke, sashimi, sushi, and all things Japanese, but I did cut the seasonings--wasabi, shoyu, and mayo in half. Our guests raved!