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Japanese Deviled Eggs

Japanese Deviled Eggs are a delightful twist on the classic recipe, introducing a fusion of Asian flavors. They boast a creamier texture than traditional deviled eggs, and the best part is, they require just 10 minutes of prep time. Whether you serve them as an appetizer or a protein-packed snack, they’re sure to impress with their unique taste.

Japanese style deviled eggs topped with sliced jalapeno and chopped green onions served in a Japanese style renge spoon.

How to make Japanese Deviled Eggs?


  1. Start by boiling the eggs in a pot until hard-boiled. Then, swiftly transfer them to cold water to cool and make peeling a breeze. Once peeled, cut each egg in half, and carefully remove the yolks.
  2. In a mixing bowl, combine the yolks with a luscious mixture of mayo, soy sauce, mustard, rice vinegar, and a pinch of salt and black pepper. Mix until you achieve a smooth, velvety texture.
  3. Transfer the yolk mixture into a ziplock bag, expelling any excess air before sealing. Then, snip a small corner or use a piping bag to squeeze the flavorful yolk mixture onto the egg whites.
  4. Finally, dress these deviled eggs with sliced jalapeño and finely chopped green onions, adding a hint of sharpness and zest to each delectable bite.

Pro Tip

Make sure the water is boiling in the pot before placing eggs inside. Otherwise, it will be difficult to peel off the shell.

Japanese style deviled eggs topped with sliced jalapeno and chopped green onions served in a Japanese style renge spoon, close up.

What ingredients do I need to make Japanese deviled eggs?


  • Large Eggs – hard boiled eggs with shell removed. Best to boil for at least 10 minutes.
  • Jalapeno – thinly sliced fresh jalapenos.
  • Green Onion – freshly chopped green onion scallions.
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free and coconut aminos for keto.
  • Yellow Mustard – standard yellow mustard.
  • Rice VinegarRice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
  • Salt – sea salt preferred.
  • Black Pepper – ground.

How to store leftovers?

Simply place them in an airtight container and store them in the refrigerator. With proper storage, they will stay fresh and delightful for 7-10 days.

Did you have another egg recipes I can try?

Japanese style deviled eggs topped with sliced jalapeno and chopped green onions served in a Japanese style renge spoon, top down shot.


Japanese Deviled Eggs LowCarbingAsian Cover

Japanese Deviled Eggs

Elevate your appetizer game with our Japanese Deviled Eggs! Creamy, zesty, and irresistibly delicious, these deviled eggs with Kewpie mayo and Asian flair are a crowd-pleasing sensation. Try our recipe for a unique twist on this classic dish, Japanese deviled eggs await!
4.55 from 20 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: Asian deviled eggs, deviled eggs with kewpie mayo, Japanese deviled eggs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Pieces
Print Recipe
Calories: 64kcal



  • Gather all the ingredients.
    Japanese Deviled Eggs (1)
  • Make 6 hard boiled eggs.
    Japanese Deviled Eggs (6)
  • Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.
    Japanese Deviled Eggs (24)
  • Fine chop green onions and set aside.
    Japanese Deviled Eggs (30)
  • Cut hard boiled eggs in half, remove egg yolk (the yellow portion) with either a spoon or your thumb and place into a mixing bowl. Note - yoke should just fall out with minimal effort.
    Japanese Deviled Eggs (40)
  • Add Kewpie Mayo, Soy Sauce, yellow mustard, Rice Vinegar, a sprinkle of salt & pepper and mix all together with a fork. It's extremely important that each ingredient is measured out, otherwise, the texture will be off. After mixing, you should have something that represents a potato salad texture. If it's runny, you'll need to add more cooked egg yolk and if it's dry, you'll need to add more mayo.
    Japanese Deviled Eggs (20)
  • Transfer egg mix into a ziplock bag. Remove as much air as you can by twisting the bag to form a cone shape, seal, and then cut a small corner off the bottom of the ziplock bag.
    Japanese Deviled Eggs (44)
  • Plate egg whites with concave portion facing upwards.
    Japanese Deviled Eggs (26)
  • Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.
    Japanese Deviled Eggs (46)



Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 111mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
*Values Based Per Serving
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