Japanese Deviled Eggs

Say hello to a delightful twist on the classic deviled eggs with my Japanese Deviled Eggs recipe! Infused with the savory goodness of Japanese flavors, these creamy eggs boast a texture that’s both satisfying and unique. With just 10 minutes of prep time, they’re perfect for a presentable appetizer or a protein-packed snack. Let’s dive in and elevate your egg game with this flavorful twist!

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

Why I Love This Recipe

If you’re a fan of transforming classic recipes with a creative twist, you’ll love my Japanese Deviled Eggs! It’s a delightful fusion of traditional deviled eggs with tantalizing Asian flavors, creating a creamy and savory treat that’s perfect for appetizers or snacks. Just like my Japanese Egg Salad and Japanese Tuna Sandwich, it’s my unique take on infusing Western dishes with Japanese-inspired elements!

With creamy yolks mixed with savory flavors, topped with jalapeño and green onions, these eggs deliver a burst of deliciousness in every bite. Whether you’re hosting a gathering or simply craving a protein-packed snack, these deviled eggs are a must-try for anyone looking to impress with minimal effort. Let’s get cracking and elevate your snack game with this flavorful twist!



  • 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.
  • 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.

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


Step 1 Start by Boiling the Eggs in a pot until hard-boiled, about 7-10 minutes. Then, swiftly transfer them to cold water to cool. Once peeled, cut each egg in half, and carefully remove the yolks.

Hard boiled eggs.

🥚 Boiled Eggs Pro Tip

For perfectly boiled eggs, ensure the Water is Boiling Before Adding the Eggs. This step is crucial to facilitate easy peeling afterward. If the water isn’t boiling, the eggs may stick to the shell, making them difficult to peel.

Step 2 In a mixing bowl, combine the yolks with a mixture of mayo, soy sauce, mustard, rice vinegar, and a pinch of salt and black pepper. Mix with a fork until you achieve a smooth texture.

Deviled egg mixture.

💡 Mixture Pro Tip

Ensure Precise Measurements of each ingredient. Even a slight deviation can affect the texture of the yolk mixture, compromising the overall taste and consistency of the dish.

Step 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.

Deviled egg mixture in a ziplock bag.

Step 4 Finally, dress these deviled eggs with sliced jalapeño and finely chopped green onions

Japanese deviled eggs.

🍽️ Serving Pro Tip

For the best texture and flavor, Refrigerate the assembled deviled eggs for 30 Minutes Before Serving. This allows the flavors to meld together and firms up the filling for easier handling.

Pairing Recommendations

Pair your deviled eggs with other Asian-inspired appetizers like Bacon Wrapped Quail Eggs Yakitori, Egg Roll Sushi, or Garlic Truffle Edamame for a complete and satisfying spread. These finger foods offer a perfect balance of flavors and textures, ensuring a delightful dining experience for your guests.

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

Frequently Asked Questions

What do I do if the texture is too runny or too dry?

If the texture of your deviled eggs is too runny, simply add more cooked egg yolk to thicken it up. Conversely, if it's too dry, incorporate additional mayo to achieve the desired consistency. Adjusting these ingredients will help you achieve the perfect texture for your deviled eggs.

Can I use regular mayonnaise instead of Kewpie mayo?

Yes, you can use regular mayonnaise as a substitute for Kewpie mayo in this recipe. However, it's important to note that using regular mayo may slightly alter the flavor of the yolk mixture.

How far in advance can I prepare these deviled eggs before serving?

You can prepare these deviled eggs up to 3-4 hours in advance before serving. Simply cover them and store them in the refrigerator until you're ready to enjoy them. This allows the flavors to meld together while ensuring they stay fresh and delicious for your guests.

Can I use this recipe for larger gatherings, and if so, how many servings does it make?

Yes, absolutely! This recipe is perfect for larger gatherings as it yields 12 pieces of delicious Japanese deviled eggs.

Storage Tips

To store leftovers of your deviled eggs, place them in an airtight container and refrigerate. They will remain fresh and flavorful for 3 to 5 days in the fridge.

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Watch How To Make It

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

Japanese Deviled Eggs

Indulge in the savory delight of Japanese Deviled Eggs, infused with the creamy goodness of Kewpie mayo. Elevate your appetizer game with this Asian-inspired twist on a classic dish. Perfect for any occasion, these deviled eggs are sure to be a crowd-pleaser!
4.58 from 21 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: 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.
    Ingredients for Japanese deviled eggs.
  • Make 6 hard boiled eggs.
    Hard boiled eggs.
  • Chop green onions and thinly slice 12 slices of jalapeno, remove seeds.
    Sliced jalapenos.
  • 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.
    Yolks removed from eggs.
  • 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.
    Deviled egg mixture.
  • 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.
    Deviled egg mixture in a 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.
    Japanese deviled eggs.


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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