Japanese Deviled Eggs

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!

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

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.

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

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.

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

For more keto friendly egg recipes, check these out!

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

Directions

1) Gather all the ingredients.

Japanese Deviled Eggs (23)

2) Make 6 hard boiled eggs.  Here is the technique we use to make our eggs.

Japanese Deviled Eggs (6)

3) Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.

Japanese Deviled Eggs (24)

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.

Japanese Deviled Eggs (40)

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.

Japanese Deviled Eggs (41)

Japanese Deviled Eggs (42)

Japanese Deviled Eggs (43)

Japanese Deviled Eggs (40)

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.

Japanese Deviled Eggs (44)

8) Plate egg whites with concave portion facing upwards.

Japanese Deviled Eggs (26)

9) Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.

Japanese Deviled Eggs (46)

Hope you enjoy your Japanese style Deviled Eggs!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Japanese Deviled Eggs LowCarbingAsian Cover

Japanese Deviled Eggs

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.
4.89 from 9 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: best deviled egg recipe, egg recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Pieces
Print Recipe
Calories: 64kcal

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.
    Japanese Deviled Eggs (1)
  • Make 6 hard boiled eggs. Here is the technique we use to make our 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)

Video

Nutrition

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
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

*This page contains affiliate marketing links*

Tomorrow's Dinner?

BEST 25 HEALTHY & LOW CARB Recipes Sent Directly to Your Inbox!

Plus Monthly NEW RECIPES Exclusively from LCA!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published.

*