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I’m a huge fan of deviled eggs. They’re one of the few modern snack foods that can easily be made healthy! Deviled eggs are perfect for family get-togethers, picnics, and backyard parties since almost everybody loves them. They’re also really easy to throw together.
I wanted to try something a little different from the same old thing, so I made these Japanese-style deviled eggs. They’re just as easy and delicious as the original, but with a bit of a twist!
How to Make Japanese Deviled Eggs
The addition of coconut aminos (or tamari), green onions, toasted sesame seeds, and rice wine vinegar give these eggs an Asian twist. But I think the addition of panko bread crumbs and wasabi make these really Japanese! If you’re looking for something different without using lots of dishes and ingredients, these are a perfect choice!
Where to Find Healthy Eggs?
Eggs can be a healthy food since they contain protein and healthy fat. But the ones we often find in the grocery store aren’t the best choice. Even if they have cage-free on the label, most of these hens are stuck in a dirty building with no access to natural forage. They’re also fed GMO corn and soy feed, which is not ideal.
The best choice is to look to find a local farmer. Ask them to let you see where the hens live. If they won’t let you visit the farm, you probably don’t want to buy eggs from them!
You may also be able to find certified organic and humane eggs at your local grocery or natural food store.
Tips for Hard-Boiling Fresh Eggs
If you’ve looked through my cookbook, you know that I use eggs for a quick healthy protein at breakfast (of course!) as well as lunch or dinner. Hardboiling is a great way to make them a portable snack as well!
If you are having trouble peeling your fresh hard-boiled eggs, try these tips:
- Instead of boiling the eggs, steam them for 15 minutes and then place in cold water to cool.
- Once the eggs are cool enough to touch, crack the eggshells and return them to the cold water. This can help loosen the membrane.
- If you must boil the eggs, add ¼ cup of vinegar to the water.
Or you can just keep a dozen eggs for a week or two before making hard-boiled eggs. Older eggs peel much easier (and eggs last for a long time).
How to Find Healthy Mayo
After the eggs, mayonnaise is the next biggest ingredient in this recipe, so it’s important to get a good quality one! I love this one made with avocado oil or this homemade mayo. It includes coconut and olive oil for a tasty condiment full of healthy, nourishing fats.
Japanese Deviled Eggs Recipe
A tasty twist on traditional deviled eggs with coconut aminos, rice wine vinegar, sesame seeds, and green onion. Add wasabi if you’re daring!
Peel 12 hard boiled eggs and slice them in half lengthwise.
Remove the yolks and place them in a food processor.
Add the mayo, coconut aminos, wasabi, if using, and vinegar.
Pulse until smooth.
Add the green onion and bread crumbs and pulse until just mixed.
Spoon mixture back into the egg white halves.
Toast the sesame seeds in a dry skillet over medium high heat for 2-3 minutes. Watch carefully and remove when slightly browned and fragrant.
Sprinkle the eggs with sesame seeds, and additional sliced green onion if desired, before serving.
I find it easiest to fill the eggs with the yolk mixture by using a piping bag or a zip top bag with the corner snipped off. It’s much less messy and goes super quickly.
Serving: 1deviled egg | Calories: 87kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 92mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Have you ever made deviled eggs with a twist? What is your favorite recipe?