The best deviled egg recipe, creamy, delicious, and bursting with flavor! These are sure to be a hit at your next holiday party or family gathering.
Is it ever a party without deviled eggs? These Japanese deviled eggs are rich, creamy, savory and a little tart.
A real crowd pleaser, great presentation and very addicting!
What is Japanese Style Deviled Eggs?
This deviled egg recipe takes the traditional recipe and spruces it up a bit with the addition of kewpie mayo (Japanese mayo) and added some Asian flair with the addition of soy sauce, rice vinegar and green onion then topped with fresh jalapeño slices.
The result is an even creamier and more flavorful deviled egg you have to try to believe!
How long should I boil eggs for the best deviled egg recipe?
Place eggs in a pot, submerge in water and bring it to a boil. Once boiling, set the timer for 7 minutes. Then drain and rinse under cold water.
How to fill deviled eggs?
The most aesthetically pleasing way to fill deviled eggs is to pipe it with a piping tip.
If you don’t have a piping bag and tips, just fill the yolk mixture in a ziplock bag, cut one corner and pipe into egg whites.
Or just use a spoon.
Tips and tricks for making this best deviled egg recipe?
- For easy peeling, soak eggs in ice cold water.
- To get a smooth yolk mixture, you can use a hand mixer to blend well.
- Bringing deviled eggs to a party? For easy transporting without ruining the perfectly piped yolks. I recommend bringing the yolk mixture and egg whites separately and assembling at the event.
- Deviled eggs can be made in advance up to one day and assembled on the day of serving.
For more keto friendly egg recipes, check these out!
- Japanese Keto Ramen Eggs
- Japanese Egg Salad
- Shiitake Steamed Eggs – Chawanmushi
- Vietnamese Egg Coffee
- Cream Cheese Breakfast Egg Bites
Now, let’s get started making the best deviled egg recipe!
- Prepping Time 10M
- Cook Time 10M
- Total Time 20M
- Net Carb/Serv ~0.5g
- Servings 12 Bites
Ingredients
- 6 Hard Boiled Eggs (link on how to make easy peel hard boiled eggs)
- 1/4 Whole Jalapeno
- 1/2 Stalk Green Onion
- 3 tbsp Kewpie Mayo
- 1 tsp Soy Sauce
- 1/2 tsp Yellow Mustard
- 1/4 tsp Rice Vinegar (can sub with distilled white vinegar)
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) Make 6 hard boiled eggs. Here is the technique we use to make our eggs.
3) Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.
4) Fine chop green onions and set aside.
5) 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.
6) 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.
7) 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.
8) Plate egg whites with concave portion facing upwards.
9) Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.
Hope you enjoy your Japanese style Deviled Eggs!
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Japanese Deviled Eggs
Ingredients
- 6 Hard Boiled Eggs
- 1/4 Whole Jalapeno
- 1/2 Stalk Green Onion
- 3 tbsp Kewpie Mayo
- 1 tsp Soy Sauce
- 1/2 tsp Yellow Mustard
- 1/4 tsp Rice Vinegar can sub with distilled white vinegar
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Instructions
- Gather all the ingredients.
- Make 6 hard boiled eggs. Here is the technique we use to make our eggs.
- Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.
- Fine chop green onions and set aside.
- 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.
- 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.
- 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.
- Plate egg whites with concave portion facing upwards.
- Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.
Video
Nutrition
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