Wasabi Bacon Deviled Eggs

Are you wondering what to do with those leftover Easter eggs? Why not serve a spicy twist on a classic American appetizer? Wasabi Bacon Deviled Eggs are a great addition to your Easter brunch. The wasabi adds a slightly sweet tanginess to the filling, and the subtle heat gradually wafts up, creating a burning sensation in the nose. Trust me—they’re addictive.

Top view of a white platter of Wasabi Bacon Deviled Eggs for Easter. The eggs have wasabi in the yolk mixture and are topped with a piece of crispy bacon.The table is decorated with a basket of colored eggs, a blue and white polka dot plate on a yellow napkin.

I like making an appetizer buffet to kick off our Easter holiday. These spicy little devils will join my Fried Deviled Eggs and Pickled Deviled eggs. I’ll be adding Candied Bourbon Bacon, an Asparagus Goat Cheese Tart, Avocado Strawberry Toasts, Country Ham and Biscuits, and Strawberry Moscow Mules. It’s a brunch appetizer buffet that is filling, delicious, and unexpected.

All About Deviled Eggs

‘Deviled’ refers to something very well seasoned with spice and tang. Deviled eggs are also called ‘dressed eggs’, ‘stuffed eggs’, or Russian eggs.

Deviled eggs are hardboiled eggs split in half and filled with a mixture of egg yolks and various dressings, such as mayonnaise and mustard, herbs, or spices.

The origin of deviled eggs dates back to ancient Rome, where they served boiled eggs with spicy sauce. They were typically served in wealthier homes while entertaining guests.

Another theory is that the eggs were from medieval Europeans who stuffed hard-boiled eggs with cheese, raisins, and herbs such as parsley and mint.

In 1786, the British coined stuffed eggs ‘Deviled eggs’ referring to the spicy and/or hot flavor profile of the stuffing in the eggs.

The first cookbook to include a recipe for stuffed eggs was the 1896 Boston Cooking School Cook Book. A publication in Montgomery, Alabama, printed the first recipe using mayonnaise as a binder for the egg yolks.

American Southerners shunned the deviled egg name because it refers to Satan. They preferred mimosa eggs when serving the appetizer for Sunday dinners, baby showers, or wedding showers.

Close up of a white plate with Wasabi Bacon Deviled Eggs.

Wasabi? What Is That?

If you’ve had sushi or seen a sushi plate, you’ve seen a little glob of green paste, usually next to the pink ginger. This is a Japanese condiment. It is wasabi.

Wasabi is a root vegetable with a flavor profile similar to horseradish. Rather than burning your mouth, it produces a gentle heat that builds in the back of your nose and sinuses.

Interestingly enough, a root of real wasabi costs about $125 a pound. Many of the less expensive sushi places mix horseradish with spirulina to get that bright green color.

Finally, you can buy a middle-of-the-road product that comes in a tube for about $10. It is real wasabi root dried and ground with ingredients to make it shelf-stable. This is what I use at home.

Closeup of a Wasabi Bacon Deviled Egg garnished with a sprinkle of paprika and crispy bacon piece.

Ingredients Needed For This Recipe

  • Eggs – I used large eggs.
  • Bacon—I like using maple or brown sugar bacon. My family enjoys the sweet touch with the savory egg filling. You can use whatever you have on hand.
  • Mayonnaise – I’m a Hellmann’s always, but use what you like. 
  • Dijon mustard – I use Maille original mustard. You could use any brand you enjoy.
  • Wasabi paste – You’ll find the wasabi tubes in the Asian section of your grocery store. I like buying it on Amazon
  • White wine vinegar – you could also use rice wine vinegar, champagne vinegar, or apple cider vinegar.
  • Sugar – you can omit it, but the sugar balances the acidity of the vinegar and wasabi. It also enhances the savory flavors in the filling.
  • Onion and garlic powder – I personally don’t care for bits of onion or garlic in my deviled eggs, but I like the flavor. The powdered onion and garlic add just the right amount of subtle flavor.
  • Sea salt
  • White pepper – freshly ground black pepper is just fine as long as you don’t mind the tiny black flecks in your eggs.
  • Paprika – I like using an unsmoked Hungarian paprika. If you like a smoky hint, then garnish with a smoked paprika.
White plate of Wasabi Bacon Deviled Eggs on a white plate with one serving on a blue and white polka dot plate on top of a yellow napkin with a fork on the side.

Steps To Make This Recipe

The steps seem involved, but this recipe is really pretty simple.

  1. Boil the eggs. Boil water. Add eggs. Cook for 13 minutes exactly. Drain and plunge eggs into ice water.
  2. Cook the bacon until crispy. Cut each slice into 3 pieces.
  3. Slice the eggs in half, remove the yolks, and place them in a medium mixing bowl. Arrange the egg whites on a serving platter.
  4. Whip the ingredients for the filling with the egg yolks until smooth and fluffy.
  5. Fill each egg white with the filling.
  6. Sprinkle the top with a tiny amount of paprika.
  7. Stick a piece of bacon into the top of each.
  8. Chill or serve immediately.
Print

Wasabi Bacon Deviled Eggs

Wasabi Bacon Deviled Eggs are a great addition to your Easter brunch. The wasabi adds a slightly sweet tanginess to the filling, and the subtle heat gradually wafts up, creating a burning sensation in the nose.

  • Author: Millie Brinkley
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 33 minutes
  • Yield: 6 servings 1x
  • Category: Starter – Appetizer
  • Method: Boil
  • Cuisine: American

Ingredients

Scale

6 large eggs

4 strips bacon

4 tablespoons mayonnaise

½ teaspoon Dijon mustard

12 teaspoons wasabi paste, more to taste

1 teaspoon white wine vinegar

½ teaspoon sugar

⅛ teaspoon onion powder

⅛ teaspoon garlic powder

¼ teaspoon sea salt

¼ teaspoon white pepper

Paprika as a garnish

Instructions

Fill a large saucepan with water and place over high heat.

Carefully lower the eggs into the hot water once the pot reaches a full rolling boil.

Set a timer for 13 minutes and reduce the heat to medium-high.

Fill a large bowl with cold water and add several handfuls of ice. Set aside.

Use a wire spider or slotted spoon to remove the eggs from the pot. Then, immediately plunge them into the ice water to stop cooking.

Meanwhile, cook the bacon until crispy. I like to use a microwavable bacon plate and microwave the bacon. It gets beautifully crispy and maintains its flat shape.

Remove the bacon to a paper towel-lined plate.

Cut each strip into thirds. Set aside.

Slice each egg horizontally, lengthwise.

Remove the yolks and place into a medium bowl.

Place the whites onto a plate.

In the bowl with the egg yolks, add the mayonnaise, mustard, wasabi paste (start with 1 teaspoon and adjust as needed), white wine vinegar, sugar, onion powder, garlic powder, salt, and pepper.

Mash the egg yolks with the other ingredients until it looks like fine crumbs.

If you want a smooth filling, use an electric hand mixer to whip the yolks until light, fluffy, and smooth.

Taste and adjust for seasonings – especially the wasabi and salt.

Fill the egg whites with the filling. You can do this with a spoon, a piping bag, a small cookie scoop, or a zip-top bag. I used a cookie scoop.

Moisten your finger with water and gently smooth the top of the filling.

Lightly dust the top of each deviled egg with paprika and nestle a bacon piece into the top.

Serve or cover tightly and place in the refrigerator until ready to use.

Keywords: wasabi bacon deviled eggs, Easter recipes, brunch recipes, Southern recipes, bacon, eggs recipes