Japanese deviled eggs

By Julie Daniluk
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  • 6 hard-boiled eggs
  • 3 tablespoons all-natural, sugar-free mayonnaise, such as Vegenaise
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon wasabi powder (or less, depending on your preference)
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon pink rock salt or gray sea salt
  • 2 tablespoons pickled ginger, drained
  • 12 small watercress or parsley sprigs
  • 1/2 teaspoon black sesame seeds


  1. Cut eggs in half, crosswise. Slice a small piece off rounded ends so eggs will lie flat on plate.
  2. Scoop out yolks and mash with two tablespoons of mayonnaise, sea salt, ginger (if using) and sesame oil. Pile back into egg hollows.
  3. Combine remaining one tablespoon mayonnaise with wasabi powder. Cover separately and chill until needed.

For garnish:

  1. Curl a small piece of the pickled ginger to form a rosebud shape, then tuck into each egg.
  2. Put a small dollop of wasabi-mayonnaise on top it and add a watercress or parsley sprig. Sprinkle with sesame seeds. 


This recipe is from Julie’s Book Slimming Meals That Heal. Permission has been granted by Penguin Random House Canada

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