Wasabi Deviled Eggs

Published in Recipes

In May of 2009, Hapa Kitchen did a dinner on the Queens County Farm Museum property. While it was meant to be a lamb-centric dinner, the farm had amazing eggs that we just had to find a place for on the menu, and so we tested three recipes: Curry, Wasabi and Five-spice. Somehow Thai Green Curry Deviled Eggs got on the menu, but Wasabi was my favorite and I ended up serving them later in the year for Thanksgiving in Tokyo.


Kewpie Mayonnaise
Rice Vinegar
Wasabi (in the tube)


Put your eggs in a pot with a lid and cover with water. Boil. Put on the lid and turn off the heat. Set a timer for 12 minutes. Or your iPhone. Or the microwave. But use something. That green/gray crap is ferrous sulfide from overcooking. Cool the eggs in an ice bath. Hint: Roll the eggs on the countertop before putting into the ice bath. This will help with peeling. NOTE: Fresh eggs suck to peel. Really, really suck.
After the eggs are peeled, use a clean knife and a clean towel (to keep cleaning the knife with) to slice all the eggs in half.
Squeeze the yolks into a bowl. Mix with the Kewpie, rice vinegar and wasabi. Season with salt and pepper.
Pipe the mixture back into the eggs halves. Sprinkle the Sansho on top. Garnish with a little nori. If you want to be lazy, you can buy the Furikake with sancho, nori and sesame seeds pre-mixed.

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