Wasabi Tuna Deviled Eggs

Wasabi Tuna Deviled Eggs are high in protein, and loaded with flavor. Simply made with hard-boiled eggs, plus four additional ingredients and wasabi paste. Top with egg yolk crumble as a garnish and you have a simple, easy, and delicious appetizer! Perfect for any gathering or dinner party.

 

 

Wasabi Tuna Deviled Eggs

Need a little app for a gathering this weekend? Why not try something different, with our wasabi tuna deviled eggs recipe! These are easy to make ahead, chill and serve when you need to. And, they are super delicious!

I have made these tuna-stuffed deviled eggs before, only these have a little heat to them.  I’ve added some wasabi paste for an incredible flavor.

These deviled eggs are so good. You’ll want to keep eating them, for sure.

If you love deviled eggs from time to time, then try our Deviled Eggs with Tuna and Deviled Eggs Italian Style, next! These are delicious, too.

What is Wasabi?

Wasabi paste is a smooth-thick green paste that comes in a tube and it’s sold for anywhere from $4.00 to $10.00. You can find wasabi paste mostly in the Asian isles in most supermarkets. 

It’s a Japanese horseradish that is commonly used as a condiment with sushi, but nowadays, it’s added as a spread on sandwiches.

 

A Few Recipe Tips for Success:

• This recipe will make 16 deviled eggs, but you can cut the recipe in half, if you need to for 8 servings (using only 4 boiled eggs).
• Because everyone’s taste is so different, we highly recommend starting with a small amount of the wasabi paste, about 1/4 of a teaspoon.

• Mix into the tuna mixture and then taste it before you add more. Wasabi is very pungent and very spicy.  So be careful with the amount you add into the mixture.

• Also, I also added in a little fresh lemon juice because I love lemon with tuna-fish.  Just a little amount helped balance the heat from the wasabi paste. 

• I also used a tablespoon of red onion, but prefer the green onions instead (they taste sweeter). Next time, I will use the green onion only.

 

Ingredients Needed for Wasabi Tuna Deviled Eggs

For our wasabi tuna deviled eggs recipe, you will need the following ingredients:

•  8 large hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 celery stalk- minced
• 1/4 cup green scallions- minced
• 2 (4-ounce) cans of Italian Tuna (packed in olive oil)- drained
• 1/2 tsp. wasabi paste
• 1/2 lemon- juiced (about 1 Tbsp.)
• fresh chopped parsley, or sesame seeds, as a garnish

How to Make Wasabi Tuna Deviled Eggs?

If this is your first time making deviled eggs? No worries, this recipe is relatively easy. Plus, our full recipe card is located at the bottom for your convenience.

1. HOW TO MAKE HARD BOIL EGGS: Place eggs in water inside a medium-size pot, pour in 1/4 cup of white vinegar, and bring to a boil. Boil the eggs for about 6 to 10 minutes. Then turn off the heat and allow the eggs to remain in hot water for an additional 5 to 7 minutes.
2. Then drain, and set aside to cool. Or, run cold water over them for a few minutes to cool them quickly.
3. Peel off shells from the eggs. Set aside.

4. Open cans of tuna. Drain the oil from each can. Transfer tuna into a medium-size mixing bowl.

5. Cut eggs in half lengthwise. Scoop out the yolk and transfer to a nearby plate or bowl.

6. Reserve 4 yolks or more, and set them aside. Mash the remaining yolks with the tuna, mayonnaise, onions, celery, lemon juice and 1/4 teaspoon of wasabi paste with a fork. Taste the tuna mixture, and if you feel you would like to add the other 1/4 wasabi paste do so in small increments.

7. Spoon tuna mixture into the egg white halves, dividing the mixture evenly.

8. Crumble the reserved yolks over the eggs and sprinkle with fresh chopped parsley (or dried), or chopped green onions, or sesame seeds, as a garnish. Cover with plastic wrap and refrigerate before serving.

8. Serve chilled.

Makes 16 deviled eggs

An Easy & Delicious Appetizer

These Wasabi Tuna Deviled Eggs make a pretty presentation and a nice appetizer to serve before your dinner party.  

You can be creative and garnish these deviled eggs with a sprinkle of sesame seeds, chopped green onions, or chopped parsley.  All of which I didn’t have on hand, so I used dried parsley instead.

We hope you will give these a try! Have a great day!

Cheers!

 

Are you cooking with us?  If you try our recipe for Wasabi Tuna Deviled Eggs, let us know and leave a comment! Snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest. It makes us happy to see what you cook!

 

Thanks for stopping by!

      xo Anna and Liz