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Yuzu Kosho Deviled Eggs
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Deviled eggs are ridiculously easy to make with a few ingredients. The egg yolks are scooped out of hard boiled eggs and whipped with mayonnaise and additional flavorings (I add yuzu kosho) to transform the egg into an appetizer with a creamy filling. This twist on the classic deviled egg adds a Japanese-inspired punch of citrus and spice. Creamy yolks are whipped with kewpie mayonnaise and a touch of yuzu kosho for a bright, umami-packed bite that’s both familiar and fresh. They’re quick to make, perfect for entertaining, and guaranteed to stand out on any appetizer spread.
If you love these, try this pan-fried goat cheese with raspberry honey or crispy brussels sprouts in bacon dashi broth. Prepare to watch the compliments roll in!
Why You’ll Love This Recipe
- Simple yet sophisticated – just a few pantry staples turn into a restaurant-worthy appetizer.
- Bold flavor twist – tangy kewpie mayo and citrusy yuzu kosho elevate the classic deviled egg.
- Perfect for entertaining – bite-sized, make-ahead friendly, and always a crowd pleaser.
Why Are They Called “Deviled Eggs”?
I always found it an odd name for a dish, and I love discovering the history of foods. The basic recipe for a form of deviled eggs can be traced back as far as the 13th Century to Roman elites. The term “deviled” is traced back to the 1700s and refers to any food with a spicy seasoning. Some find fault with the hellish association, preferring to call them “stuffed eggs”, “dressed eggs” or “mimosa eggs.”
Key Ingredients for This Recipe
- Eggs – To cook perfect hard boiled eggs I take them right from the fridge and add them to boiling water and set a timer (to ensure the perfect cooking time). Farm fresh eggs are actually more difficult to peel and older eggs are easier.
- Baking soda – Adding baking soda to the boiling water increases the alkalinity of the boiling water and aids in separating the whites of the eggs from the shells. A simple trick to make peeling easier.
- Kewpie mayonnaise – Kewpie mayonnaise, a Japanese mayo, is richer and tangier than typical American store bought mayonnaise. The emulsion is made with only egg yolks and rice vinegar rather than whole eggs and white vinegar. If needed you can easily swap American mayonnaise in its place.
- Yuzu kosho – Yuzu is a Japanese lemon-like citrus with a unique flavor. This condiment, yuzu kosho, ferments the citrus juice along with green chilies and salt for a citrusy hot sauce. It packs a punch, so only a small bit is needed, but it adds a great citrusy, spicy flavor. Yuzu kosho can be found at some gourmet grocery stores or at Asian markets.
- Green onion – The whites of the green onion are finely diced and added to the filling while the green top half is thinly sliced and reserved for garnishing the dish.
- Sesame seeds – A dash of toasted sesame seeds as garnish adds a slightly nutty flavor and crunchy texture to balance the creamy filling.
- Furikake – Furikake, which means “to sprinkle over”, is a Japanese condiment made with finely chopped seaweed, dried fish, sesame seeds, sugar, salt and MSG. Though optional I like the additional flavor it adds to the dish.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
To get perfectly smooth filling, press the yolks through a fine mesh sieve before mixing in the mayo and seasonings. It makes the texture ultra-creamy and picture-perfect for piping.
Swaps & Substitutions
- Mayonnaise: Regular mayo works in place of kewpie if you can’t find it.
- Yuzu Kosho: Substitute with a mix of lemon zest, chili paste, and a pinch of salt.
- Garnish: No furikake? Use toasted sesame and a sprinkle of flaky sea salt instead.
- Onions: Swap green onions for chives or shallots for a milder flavor.
Tips for Making the Best Deviled Eggs
- Don’t overcook the eggs. Overboiling the eggs can result in a greenish tint around the yolks giving it an off-putting color.
- Cool the eggs completely. Cooling the eggs in ice water helps to peel the shell away from the delicate whites. Cooking hard boiled eggs is easy, its peeling them that takes patience!
- Use a piping bag. While you can easily spoon the filling into the eggs, adding the mixture to a piping bag fitted with a tip or a plastic bag with the tip cut off will make for an elegant touch.
For Classic Deviled Eggs
To make a more classic version of deviled eggs swap the yuzu kosho for a few dashes of vinegar based hot sauce like Tabasco and swap the green onion for chives. Garnish with other fresh herbs like parsley or chervil. You can also garnish the deviled eggs with shaved slices of radish or chopped cornichon.
How to Make Yuzu Kosho Deviled Eggs (Step-by-Step)
Add the eggs to a medium pot and cover with enough water to cover by 1” (2.5cm). Bring to a rolling boil, uncovered. Add the baking soda. Remove the pot from heat, and cover the pot. Let the eggs cook for 10 minutes.
Prepare a large bowl of ice water. Transfer the eggs to the bowl of ice water and let them cool until they can be handled, about 3 minutes.
Carefully peel the eggs under running cold water. Set the peeled eggs aside until all the shells have been removed from the eggs. Discard the shells.
Cut the eggs in half lengthwise. Scoop the yolks into a medium mixing bowl and add the whites to a serving platter or plate.
Finely dice the whites of the green onion. Thinly slice the greens and reserve them for garnishing. Add the diced whites of the green onion, mayonnaise and yuzu to the egg yolks, gently mashing the egg yolks and stirring to combine. Season the yolk mixture with salt.
Add the filling mixture to a piping bag fitted with a star tip or plastic bag with ¼” (6.4mm) of the tip cut off. Pipe the filling into the egg whites. Garnish with sesame seeds, furikake (optional) and the remaining green onions.
How to Store Yuzu Kosho Deviled Eggs
- Refrigerate: Store deviled eggs in a single layer in an airtight container for up to 2 days.
- Separate Storage: Keep the filling in a piping bag and fill just before serving to maintain the best texture.
- Avoid Freezing: Deviled eggs don’t freeze well due to their creamy filling.
How to Serve Yuzu Kosho Deviled Eggs
- Serve chilled on a platter, garnished with sesame seeds, green onions, and furikake.
- Pair with light salads, smoked fish, or sparkling wine for a fresh and elegant spread.
- For parties, place on a tray with ice underneath to keep cool during service.
FAQ – Frequently Asked Questions
It’s a mix of bright citrus and gentle heat—think lemon-meets-chili with a touch of salt.
Yes! You can prep and refrigerate the filling up to one day in advance. Pipe just before serving for the freshest presentation.
Cool them quickly in an ice bath for at least 3 minutes, then peel under running cold water for the easiest release.
Absolutely—just swap the yuzu kosho for a few dashes of Tabasco and use chives or parsley instead of green onions.
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Yuzu Kosho Deviled Eggs
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Ingredients:
- 6 large eggs
- 1 teaspoon baking soda
- 1 medium green onion
- 3 tablespoons Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- Kosher salt, as needed
- 1 teaspoon toasted sesame seeds
- 1 teaspoon furikake (optional)
Instructions:
- Add the eggs to a medium pot and cover with enough water to cover by 1” (2.5cm). Bring to a rolling boil, uncovered. Add the baking soda. Remove the pot from heat, and cover the pot. Let the eggs cook for 10 minutes.
- Prepare a large bowl of ice water. Transfer the eggs to the bowl of ice water and let them cool until they can be handled, about 3 minutes.
- Carefully peel the eggs under running cold water. Set the peeled eggs aside until all the shells have been removed from the eggs. Discard the shells.
- Cut the eggs in half lengthwise. Scoop the yolks into a medium mixing bowl and add the whites to a serving platter or plate.
- Finely dice the whites of the green onion. Thinly slice the greens and reserve them for garnishing. Add the diced whites of the green onion, mayonnaise and yuzu to the egg yolks, gently mashing the egg yolks and stirring to combine. Season the mixture with salt.
- Add the filling mixture to a piping bag fitted with a star tip or plastic bag with ¼” (6.4mm) of the tip cut off. Pipe the filling into the egg whites. Garnish with sesame seeds, furikake (optional) and the remaining green onions.
Notes:
Nutrition:
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lovely, a welcome tweak for me to the standard deviled egg recipe, thank you!
Thank you so much!
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