Wasabi devilled eggs | eat. live. travel. write.

Wasabi devilled eggs

(a note before we begin – is it deviled or devilled?  Spell check tells me devilled is incorrect but both Larousse Gastronomique and The Oxford Companion to Food use two “l”s. Google, of course, tells me that people use both spellings)

Did you know –  October is World Egg Month and today being Hallowe’en, I figured what better to celebrate both occasions with than Devilled Eggs. Wasabi devilled eggs, to be exact!

If you can believe it, I have never made devilled eggs but I wanted to make something a little more special than the classic version which to me screams “1970s!”.  Having discovered a tube of wasabi paste in the fridge along with some pickled ginger, I knew that was the direction I wanted to go!

Yield: 12

Wasabi devilled eggs

wasabi devilled eggs on a blue plate garnished with pickled ginger and chives

Easy wasabi devilled eggs - a tasty take on the classic.

Prep Time 15 minutes
Assembly Time 15 minutes
Total Time 30 minutes


  • 6 hard boiled eggs, peeled and halved lengthwise
  • ¼ cup (50 mL) mayonnaise
  • 2 tsp (10 mL) wasabi paste
  • 12 small pieces pickled ginger
  • 2 tbsp (30 mL) finely chopped chives or green onion


  1. Carefully scoop egg yolks into a bowl.
  2. Set whites on a serving plate and cover with plastic wrap until ready to use.
  3. Mash the yolks, mayonnaise and wasabi until smooth.
  4. Using a piping bag (with or without a tip), pipe the mixture into the hollows of the whites.
  5. Sprinkle with chives and top with pickled ginger.

did you make this recipe?

please leave a comment or review on the blog or share a phone and tag me on Instagram @eatlivtravwrite !

These were really tasty – so unexpected in your mouth because they don’t *look* hot but it’s a nice surprise!

Disclosure: I received a basket of ingredients and utensils from Egg Farmers of Ontario as well as the $50 gift certificate to give away. I was not compensated for writing this blog post.


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18 Responses to Wasabi devilled eggs

  1. Mr. Neil October 31, 2012 at 07:23 #

    Devilled, for me. Then again, there’s an argument that all is a bastardisation of the eggs being “delved”, as in hollowed out. 😉

    LOVED these. Mr. Neil is a wasabi and spice fan, as you know. However as with the simple act of sprinkling paprika over eggs, the heat is tempered by the soothing egg. In this case, the pickled ginger added a nice touch.

    Simple, a good addition to a 70s retro party…

  2. idiosyncratic eye October 31, 2012 at 07:27 #

    Deviled is American, devilled is English, I don’t know where the Canadians stand on the matter. 🙂

  3. Ann Mah October 31, 2012 at 12:42 #

    I love deviled (American spelling) eggs and yours are so dainty — you’d never guess that a spicy heat of wasabi lurked beneath their pretty swirls!

  4. Hester @ Alchemy in the Kitchen October 31, 2012 at 15:12 #

    Hi Mardi, this is such a devilish little twist to this egg dish. Love the wasabi and ginger. Happy Hallowe’en

  5. Geoff October 31, 2012 at 17:49 #

    Devilled always. Eggs – the most versatile ingredient in cooking, the most taken for granted and one part of one of the best dishes ever – bacon and eggs.

  6. Words Of Deliciousness November 1, 2012 at 21:59 #

    Your devilled eggs look yummy. I am surprised to hear that you have never made devilled eggs.

  7. Rosa November 2, 2012 at 04:50 #

    Merveilleux! J’adore le wasabi et le devilled eggs.



  8. Cindy November 3, 2012 at 07:44 #

    Mardi I searched the whole of the Egg Farmer’s site, and for the life of me I can not find one video … I have had been following their blog (on my Google Reader) for some time. If you have a “link” that I have obviously missed (sry) please let me know ! Thanks 🙂

  9. David @ Frenchie and the Yankee November 5, 2012 at 16:19 #

    Just finding this as I am back from vacation. I think this is what I want to make tonight! Thanks Mardi!


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