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Wasabi and Sesame Deviled Eggs

Wasabi and Sesame Deviled Eggs
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Serves 6| Hands-On Time: | Total Time:



  1. Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, wasabi paste, lemon juice, mustard, and ¼ teaspoon each salt and pepper.
  3. Spoon the yolk mixture into the egg whites. Sprinkle with the sesame seeds.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 151
  • Fat 13g
  • Sat Fat 3g
  • Cholesterol 215mg
  • Sodium 230mg
  • Protein 6g
  • Carbohydrate 1g
  • Sugar 1g
  • Fiber 0g
  • Iron 1mg
  • Calcium 27mg
What does this mean? See Nutrition 101 .

Quick Tip

Can’t find wasabi? Try substituting 1 to 2 teaspoons of prepared horseradish.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.