Wasabi Deviled Eggs

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Natalie Keng/Egg Rolls & Sweet Tea

Deviled eggs may seem like an antiquated appetizer. But serve them at your next picnic and they’ll vanish before your eyes. Even though the O.G. is a reliable hit, it’s also a breeze to update the retro-yet-timeless snack. Case in point: the wasabi deviled eggs from Natalie Keng’s new cookbook, Egg Rolls & Sweet Tea.

The recipe serves as a delicious fusion of Keng’s Asian-American roots and Georgia upbringing. “When I was growing up, we had a lot of visitors come to our house—everyone from extended family to neighborhood kids—and we often had deviled eggs at these gatherings,” Keng writes. “[Deviled eggs] are a real Southern treat not usually found on Asian menus, and my family took a liking to them right away.”

FYI, real wasabi is basically impossible to find in the U.S.; horseradish is typically used in its place. Nevertheless, this version of the spicy, sinus-clearing condiment will still work its magic. “Wasabi provides a touch of peppery pungency that adds balance to the mayonnaise in these deviled eggs,” explains Keng.

Excerpted from Egg Rolls & Sweet Tea © 2023 by Natalie Keng. Photography © 2023 by Deborah Whitlaw Llewellyn. Reproduced by permission of Gibbs Smith. All rights reserved.

Avocado Deviled Eggs


6 large eggs

4 tablespoons mayonnaise

½ teaspoon Dijon mustard

½ teaspoon wasabi powder or 1 teaspoon wasabi paste

1 teaspoon apple cider vinegar

Kosher salt and freshly ground black pepper, to taste

Smoked paprika, for serving


1. Bring a medium pot of water to a boil. Turn off the heat and gently place the eggs in the water using a ladle. Turn the heat back on to high and cook the eggs for 12 to 14 minutes.

2. Meanwhile, fill a medium bowl halfway with ice and water. Once the eggs are cooked, transfer them to the ice bath. Let the eggs cool completely, then peel them and slice them in half lengthwise. Remove the yolks carefully with a spoon and put them in another medium bowl. Place the egg white halves on a plate.

3. To the bowl of egg yolks, add the mayonnaise, mustard, wasabi, vinegar and salt and pepper to taste. With a fork, mash the yolks and seasonings together and mix until you have a smooth paste.

4. Add a small spoonful of the egg yolk mixture back into each egg white half. Garnish with a sprinkle of paprika.

Note: For an easy, homemade filling dispenser, scoop the egg yolk mixture into a quart-size plastic storage bag or a sandwich bag. Gently press and gather the mixture toward one corner of the bag. Snip off the tip of the plastic bag. Squeeze the yolk mixture into the egg white halves. Enlarge the hole if needed.

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