Asian Nori Deviled Eggs

Asian Nori Deviled Eggs

Yield: 12 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Cut peeled eggs in half horizontally, scoop yolks into bowl.

  2. For the yolks: 1 tablespoon rice wine vinegar, wasabi paste, ginger, salt and mix until smooth.

  3. For mustard seed “caviar:” Combine soy sauce, mustard seeds, sugar and remaining 1 tablespoon rice wine vinegar. Let sit for 24 hours to create “caviar:”

  4. Cut nori sheets into ½-inch strips and reserve for assembly.

  5. To assemble: pipe egg yolk mix into whites, wrap nori strip around egg, secure with a little wasabi paste, sprinkle with togarashi, top with mustard seeds and drizzle with sweet soy sauce.


  • 6 large eggs, hard boiled, peeled
  • 2 tbsp. rice wine vinegar, divided
  • 2 tbsp. wasabi paste
  • 1 tsp. ginger, chopped
  • Salt to taste
  • 1/4 cup soy sauce
  • 2 tbsp. mustard seeds
  • 1 tbsp. sugar
  • 2 sheets nori
  • 2 tbsp. togarashi spice mix
  • Additional wasabi paste
  • 1 tbsp. sweet soy sauce

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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