Wasabi Deviled Eggs with Ahi Tuna
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Wasabi Deviled Eggs with Ahi Tuna Recipe: Japanese sushi flavors packed into creamy deviled eggs. This Asian-American mashup is an international hit!
In my humble opinion, one of the true joys of spring, is the onslaught of deviled egg recipes.
Although deviled eggs can and should be consumed year-round, as Easter approaches, these creamy little delights seem to pop up everywhere.
Most often we see them with the traditional add-ins of mustard and dill. However, deviled eggs are such a wonderful platform for all sorts of flavor combinations, it would be a shame to stop there!
Today’s Wasabi Deviled Eggs with Ahi Tuna recipe was inspired by my friend’s deviled egg dabblings.
The creamy filling is kissed with wasabi paste for a spicy horseradish kick.
Then delicate slivers of Ahi Tuna and pickled ginger are laid over the top, followed by furikake seaweed and sesame seeds seasoning.
Wasabi Deviled Eggs with Ahi Tuna Ingredients
Hard boiledeggs – We have a tutorial on the easiest way to make hard boiledeggs. Or you can just buy them pre-boiled and peeled at the market.
- Mayonnaise – This blends into the yolks to soften the texture of the yolks and add a tangy flavor.
- Dijon mustard – To balance the sweetness of the mayo, and provide a little kick!
- Wasabi paste – Just a little goes a long way. Wasabi has a tendency to intensify over time, so don’t
- Onion powder – For that little extra something.
- Sushimi-grade ahi tuna – Slice it extra thin, so you can add little Ahi shavings on top of each egg.
- Pickled ginger – You can find this at a grocery deli/sushi counter or in the International foods section.
- Furikake – This Japanese rice seasoning includes
seasweedand sesame seeds to bring the whole sushi theme together.
Wasabi Deviled Eggs with Ahi Tuna offer a simple comforting, yet exotic, combination.
Yet you can keep piling on the toppings if you like… Chives, sriracha,
Can You Make Deviled Eggs Ahead Of Time?
Yes! That’s one of the best things about deviled eggs… Not only can you make them with countless flavor combinations, they can be made 3-4 days in advance.
Just be sure to place them in an airtight container and refrigerate until ready to serve.
However, with this particular Ahi deviled eggs recipe, I would only make them 2 days ahead, due to the sushimi-grade tuna on top.
My family goes CRAZY over these deviled eggs every time I make them.
They offer the comfort of a classic southern deviled eggs recipe, with a unique twist that make them even more inviting!
How To Make Wasabi Deviled Eggs
- Prep – Peel and cut hard boiled eggs in half. Place the yolks in a food processor.
- Puree – Add the mayonnaise, wasabi, and other filling ingredients to the food processor. Puree until smooth.
- Pipe the filling into the egg whites.
- Pretty-Up – Top with Ahi tuna and ginger.
Get the Full (Printable) Wasabi Deviled Eggs with Ahi Tuna Recipe Below!
More Tantalizing Deviled Egg Recipes
- Avocado Deviled Eggs
- Southern Angel Eggs
- Pimento Cheese Deviled Eggs
- Sour Cream and Onion Deviled Eggs
- Buffalo Ranch Deviled Eggs
- Smoked Salmon Dip Deviled Eggs
Wasabi Deviled Eggs with Ahi Tuna
- 12 large hard boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoon wasabi paste
- 1/4 teaspoon onion powder
- 2 ounces sashimi-grade Ahi tuna
- 1 ounce pickled ginger
- 2 teaspoons furikake rice seasoning (or sesame seeds)
- Peel the hard boiled eggs. Cut the eggs in half, lengthwise. Remove the yolks and place them in the bowl of a food processor.
- Place the empty egg whites on a serving platter.
- To the food processor, add mayonnaise, Dijon mustard, wasabi paste, and onion powder. Puree until the mixture is very smooth.
- Scoop the yolk mixture into a large zip bag. Snip one corner of the bag off to create a piping bag. Then pipe the yolk mixture into the cavity in each egg white.
- Slice the Ahi tuna into small slivers and cut the ginger into small pieces. Place one piece of tuna on top of each deviled egg. Then add a small piece of ginger over it.
- Sprinkle furikake (or sesame seeds) over the eggs. Cover and refrigerate until ready to serve.
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love these, great idea, nice with wasabi too, and a nice change to the same old delived eggs, thank you!
Ahhhh.. Gimme all the deviled eggs. I have always made my deviled eggs with mayo (only) and never thought about adding wasabi. Now, I am hooked.
I loved that added flavor! It was really good!!
Fabulous flavor! I love the wasabi! I am going to make a batch for Easter!
LOVED the kick from the wasabi! New fav deviled egg recipe :)
This recipe takes deviled eggs to a whole new level. The wasabi adds a bite of spice and the ginger gives that distinct flavor. I love the salmon on top- so pretty!
A great twist on the classic! I love how easy it is.
So creamy and delicious! Perfect touch of a spicy kick and the ahi tuna takes these up to another delicious level!
Amazing recipe! Will be making this for the family very soon.
I love that twist to classic deviled eggs! Delish!!
I love unique deviled eggs recipes! I could eat a half dozen of these easily!
These are the epitome of spring! So perfect for Easter!
Such an delicious deviled egg!
I love this delicious twist on deviled eggs! I’d eat this for breakfast and lunch, too!