No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Wasabi Deviled Eggs

The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat.

  • Yield: Makes 16
Wasabi Deviled Eggs

Source: Martha Stewart Living, July 2008


  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons wasabi paste
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons)
  • Coarse salt
  • Pea shoots or sprouts, for garnish


  1. Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.

  2. Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

Cook's Note

Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.

Reviews (7)

  • odette1 25 Nov, 2014

    This was really good. I added a piece of pink ginger on top for garnish and it looked and tasted great.

  • RobertV 22 Jan, 2011

    Absolutely delicious. The recommendation to garnish with a dot of sriracha is excellent. Make extra of these - they will fly off the plate! Also important to note, I accidentally used "wasabi sauce" which is something more along the lines of a mayo or cream sauce - avoid this. Use the paste as recommended, it is much more potent.

  • dariacarey 3 Jan, 2011

    These are AMAZING. And beautiful with the sprout topping. A bit hit at my party.

  • CyndiRivers 9 Nov, 2010

    My sister has been making these for over 10 yrs now. After experimenting in her kitchen, she found them an unexpected hit. However, after boiling the eggs, she soaks them for over an hour in heavy soy sauce (double dark/double black), which gives the eggs a beautiful brown color on the outside. She then nestles pieces of pickled ginger in the yolk "holes" before piping in the wasabi egg yolk mixture. A dash of rice seasoning and a dot of Sriracha on the top finishes them off.

  • Alicia50 1 Aug, 2010

    These eggs are a hit. When it says to use unseasoned rice vinegar, do it. The seasoned is too sweet.
    We loved them

  • choccycake 22 Jun, 2009

    These look great, will definately be trying out the recipe really soon.

  • Randy52 28 Nov, 2008

    I can't imagine why I never tried this before, since I've used European horseradish in the past. But this recipe is a clear step up. I used three different garnishes for the three dozen I made--sprouts as recommended, soy seasoned sour cream with a cube of lemon drizzled avocado, and most popular, a light sprinkling of black caviar. I also used more wasabi than the recipe called for, two tablespoons of paste for 18 yolks. Warnings were issued.

Related Topics