Japanese Deviled Eggs

The BEST Asian Low-Carb/Keto recipe for Japanese Deviled Eggs. So addicting and delicious! Net Carb / Serving ~0.5g. Step by step directions with pictures make this recipe so quick and easy.
Course Appetizer
Cuisine Asian Fusion
Keyword asianfusion, ketoeggs, lowcarbeggs
Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 12 Pieces


  • 6 Hard Boiled Eggs
  • 1/4 Whole Jalapeno
  • 3 tbsp Kewpie Mayo
  • 1 tsp Soy Sauce
  • 1/2 tsp Yellow Mustard
  • 1/4 tsp Rice Vinegar
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper


  • 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.
  • 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, 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 Kewpie 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.