Japanese Deviled Eggs

You can’t beat an egg. Simple. Delicious. Healthy. You can argue with that.

Now, give it a Japanese twist and wow…a totally different taste sensation!

Have a crack at this recipe I tried last week, you won’t regret it.



  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. 
  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 plate lined with a paper towel. 
  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; place spring onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly. 
  4. Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.