Deviled eggs are a party staple. This year you can sneak some wasabi into the mix.

I mean, aren't deviled eggs supposed to be devilish in some way?

Wikipedia says that the term "deviled" in relation to food means something spicy or zesty, but most are just mayo bombs. So let's bring the devil back into the picture!

For this recipe, the egg yolks are mixed with mayo and mustard like usual, and then a little bit of wasabi powder to get that strong Japanese horseradish hit in the back of your nose. Feel free to dial back the amount of wasabi if you're worried, but I think the amount listed is just enough. These eggs are garnished with a few pickled carrots and wasabi microgreens, which are becoming more common in specialty produce shops. If you can't find them, sub another microgreen, or even some thinly chopped chives. The wasabi and bright pickled carrots result in a light, fresh take on this party classic.

Pickled Carrots


  • 2 carrots
  • 1 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic (skins removed and halved)
A spiralizer or julienne peeler makes cutting the carrot pickles a breeze, but a sharp knife works well, too.
Kimberly Johnson


  1. Use a julienne peeler or spiralizer to form small matchstick carrot strips. You can also do this with a sharp knife and old fashioned attention to detail.
  2. In a glass jar or measuring cup, microwave the vinegar for 1 minute.
  3. Add the carrots, salt, sugar and garlic to the hot vinegar and stir well. Add a splash of water if the liquid is not covering the carrots.
  4. Set aside at room temperature for 1 hour. Refrigerate until ready to use, up to 2 weeks.

Deviled Eggs


  • 6 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons wasabi powder
  • 2 teaspoons yellow mustard
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon rice vinegar
  • Salt (to taste)
  • Pickled carrots for garnish (see recipe)
  • Wasabi or other microgreens for garnish (optional )
  • Paprika (for garnish)
Bold deviled eggs on a tray by Boston-based potter Jeremy Ogusky.
Dan Whalen


  1. Place the eggs in a medium saucepan and pour in water until 1.5 inches of water cover the eggs. Bring the water to a boil and boil rapidly for exactly 1 minute. Cover and remove from heat. Allow to sit covered for 13 minutes.
  2. Fill a bowl with ice and water. Drain the eggs and place them in the ice water to cool for 5 minutes.
  3. To peel, gently crack the egg on all sides. Use your fingers to pick off the shell little by little. Rinse after peeling.
  4. Slice the eggs in half carefully so they don’t crack. Remove the yolks and place them in a medium mixing bowl. Mash the yolks with a fork until smooth.
  5. Add the mayonnaise, wasabi powder, mustard, hot sauce, rice vinegar and salt to the bowl with the yolks. Mix well. Depending on your brand of wasabi powder and size of eggs, your mixture may be thick. If this is the case, you can use some more mayo or vinegar to thin it out. Be sure to taste as you go to maintain the flavor balance, but keep in mind the wasabi will get stronger as time goes by.
  6. Spoon your yolk mixture into a piping bag with a decorative tip. Line up the egg whites on a platter and pipe the wasabi mixture into the egg whites. If you do not have a piping bag, you can spoon the mixture into a zip lock bag and snip a small hole into the corner to pipe it into the egg whites.
  7. Garnish each egg with two pieces of pickled carrot, a few wasabi greens and a sprinkle of paprika. Refrigerate for a half hour before serving to allow the wasabi powder to wake up and activate in the mayonnaise mixture.