A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Nancy-Mae
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.

  • Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

Cook's Note:

You can also use watercress if pea shoots are not available.

Nutrition Facts

74 calories; 6.1 g total fat; 95 mg cholesterol; 110 mg sodium. 1.4 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2018
I am hooked on this--a great way to cook up the eggs my hens produce daily. The wasabi and pickled ginger really make it pop! I make it with lite mayo. It's great mashed together as egg salad too. Spoon onto Romaine lettuce leaves and add some diced cukes for a cool refreshing healthy meal! Read More
(2)

Most helpful critical review

Rating: 1 stars
05/10/2020
This might be a good recipe, but if you follow directions and brings eggs to boil and then turn off heat and allow them to sit in water for 15 minutes you will have runny yolks and an epic fail. I had to throw yolks away and saved the egg whites for a snack or garnish. Read More
33 Ratings
  • 5 star values: 29
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/27/2018
I am hooked on this--a great way to cook up the eggs my hens produce daily. The wasabi and pickled ginger really make it pop! I make it with lite mayo. It's great mashed together as egg salad too. Spoon onto Romaine lettuce leaves and add some diced cukes for a cool refreshing healthy meal! Read More
(2)
Rating: 5 stars
06/27/2018
I am hooked on this--a great way to cook up the eggs my hens produce daily. The wasabi and pickled ginger really make it pop! I make it with lite mayo. It's great mashed together as egg salad too. Spoon onto Romaine lettuce leaves and add some diced cukes for a cool refreshing healthy meal! Read More
(2)
Rating: 5 stars
01/05/2016
This is a keeper! I made this recipe twice the first time as instructed and the second time with twice the wasabi and a dash of cayenne pepper on each egg for a little extra heat. The second version is my favorite but both are very very good! Read More
(2)
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Rating: 5 stars
11/20/2014
These are amazing! I will be making these again. Read More
(1)
Rating: 5 stars
05/10/2014
The only thing I did to change this recipe is I used a wasabi mayo to save a step but otherwise it was all we hoped it to be a picnic favorite Read More
(1)
Rating: 5 stars
04/05/2015
So simple to make and quite different from the everyday deviled eggs. Definitely will make again. Didn't have the garnish items so served them without and still was a great hit! Read More
(1)
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Rating: 5 stars
08/23/2015
I used sweetened Saki instead rice wine vinegar. I substituted chives for the green onion. It was a winner! Pot luck gold for anyone who likes Wasabi. They were half gone 15 minutes after we got there. Just for perspective I hated deviled eggs. Now I love them. Read More
(1)
Rating: 5 stars
04/07/2015
These were fantastic. Didn't have the onions or pea shoots. The ginger brought all the flavors together. This will forever be our 'go-to' recipe for deviled eggs. Read More
(1)
Rating: 5 stars
04/27/2015
Great variation! I topped the finished deviled eggs with Tobiko (flying fish roe) for added color and crunch. Beautiful! Read More
(1)
Rating: 5 stars
08/28/2017
I made a double batch with a plan to fill the eggs the next day for a potluck. They didn't make it!! I had to make another double batch before the potluck and my family was watching me like starving zombies the entire time!! Read More
Rating: 1 stars
05/10/2020
This might be a good recipe, but if you follow directions and brings eggs to boil and then turn off heat and allow them to sit in water for 15 minutes you will have runny yolks and an epic fail. I had to throw yolks away and saved the egg whites for a snack or garnish. Read More