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
Japanese sushi flavors packed into creamy comforting deviled eggs. This Asian-American mashup is an international hit!
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.
The recipe can be made up to 2 days in advance.