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Wasabi Soy Deviled Eggs

September 30, 2015 · by Ari ·

The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect deviled egg/sushi mash up!

Wasabi Soy Deviled Eggs: Spicy and bold, like a california roll meets deviled eggs!

I’ve been on a deviled egg kick lately! Maybe it’s because it took me so many years to actually get on the deviled egg bandwagon, or maybe it’s because I just love that I can make them as an appetizer and then chop them up and turn them into an egg salad sandwich. Not that there are actually any leftover but, ya know, in theory.

Wasabi Soy Deviled Eggs: Spicy and bold, like a california roll meets deviled eggs!

I know this sounds like a strange combination, and trust me…it could be. It took me a little while to get the proportions right. First I used no mayo and they were runny and super egg-y tasting, so I went back to the drawing board and found just the right amount off mayo, Greek yogurt, soy sauce and wasabi for the perfect bite that melds the two worlds together like a dream.

Wasabi Soy Deviled Eggs: Spicy and bold, like a california roll meets deviled eggs!

This quick and easy bite is sure to be a winner at your next get together!

Wasabi Soy Deviled Eggs
Recipe Type: Appetizer
Author: Ari Ziskin
Prep time: 15 mins
Total time: 15 mins
Serves: 2 dozen
The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect mash up of deviled eggs and your favorite sushi additions.
Ingredients
  • 12 hard boiled eggs (I used [url href=”https://goo.gl/5vYRyw” target=”_blank”]Eggland’s Best[/url])
  • 6 tablespoons plain Greek yogurt (I used nonfat)
  • 2-3 tablespoons light olive oil mayo
  • 1 1/2 teaspoons wasabi
  • 2 tablespoons soy sauce (regular or gluten-free) or coconut aminos
  • Red pepper flakes for topping
Instructions
  1. Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor or mixer. Add Greek yogurt, mayo and wasabi. Process/mix until smooth. Slowly mix in soy sauce watching the texture to make sure it does not get too thin.
  2. Transfer to a piping bag–if you don’t have one, you can use a ziplock back and cut off the tip, or just spoon filling in–and pipe filling into empty egg whites. Top with a tiny pinch of red pepper flake. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.
3.3.3077

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Filed Under: Appetizers, Eggs, Gluten-free, Low Carb, savory, Side Dish, Snacks, Vegetarian · Tagged: deviled eggs, party food, unique deviled eggs recipe

Comments

  1. Louise says

    December 1, 2016 at 12:02 pm

    What type of wasabi did you use? I’ve been trying to find pure wasabi in the US but haven’t had any luck unfortunately.
    Louise recently posted…List of the Best Paleo Snacks of 2016 (18 You Can Buy + 27 You Can Make)My Profile

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