TDF Wasabi Deviled Eggs with Ahi Tuna Recipe #ASpicyPerspective #Easter #deviledeggs
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5 from 11 votes

Wasabi Deviled Eggs with Ahi Tuna

Japanese sushi flavors packed into creamy comforting deviled eggs. This Asian-American mashup is an international hit!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American, Japanese
Servings: 24 pieces
Calories: 76kcal
Author: Sommer Collier



  • 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. 


Serving: 1piece | Calories: 76kcal | Carbohydrates: 0g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 68mg | Potassium: 44mg | Fiber: 0g | Sugar: 0g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.4mg