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Japanese Deviled Eggs

4

45 min

Japanese Deviled Eggs

Japanese Deviled Eggs Photo 1

Category

Egg appetizer

Time

45 min

Serving

18 persons

Calories

91

Rating

4.00★ (28)

Cuisine

Japanese
Author: Victoria Buriak
This deviled egg recipe with Japanese flavors makes a delicious, savory appetizer.

Ingredients

  • eggs: 9 piece
  • sesame seeds: 2 Tbsp
  • mayonnaise: 0.5 cup
  • soy sauce: 2 tsp
  • wasabi paste: 2 tsp
  • rice wine vinegar: 2 tsp
  • panko bread crumbs: 4 Tbsp
  • green onions: 2 Tbsp (thinly sliced)

Metric Conversion

Stages of cooking

Japanese Deviled Eggs Photo 21
Japanese Deviled Eggs Photo 32
Japanese Deviled Eggs Photo 43
Japanese Deviled Eggs Photo 54
  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.
    Japanese Deviled Eggs Photo 2
  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 paper towel-lined plate.
    Japanese Deviled Eggs Photo 3
  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; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
    Japanese Deviled Eggs Photo 4
  4. Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
    Japanese Deviled Eggs Photo 5

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