Holiday Deviled Eggs
The Best Holiday Deviled Eggs!
Add some salmon roe for an umami finish to your Holiday Deviled Eggs!
When it comes to holiday gatherings, it's the little bites that often steal the show. Enter: Holiday Deviled Eggs - a timeless favorite with a festive twist that you can tweak for ANY holiday!
Not only are these creamy, flavor-packed treats a hit with guests, but they're also a breeze to make, leaving you strees-free and ready to celebrate. Whether you're hosting a Thanksgiving or Friendsgiving feat, a Halloween, Valentine's Day or Christmas party, or a New Year's Eve bash, this recipe ensures your holiday deviled eggs are the star of the appetizer table.
Holiday Deviled Eggs with a Japanese Twist (Kewpie mayo, wasabi, togarashi, nori and green onion toppings!)
The best part of this recipe is that you can tailor it to your liking and dream up various ways to elevate your deviled eggs. A few of my favorite additions include; caviar, smoked salmon, wasabi peas, ikura (fish roe), bacon and shrimp. The options really are endless!
Let's get cracking (pun intended!).
Tips for Holiday Deviled Eggs:
Use older eggs. Older eggs are easier to peel, purchase them about a week before you plan to make these.
To elevate your deviled eggs, purchase a cheap piping bag or use a plastic baggie. If you use a plastic bag, cut off the tip with kitchen scissors.
Experiment and have fun! Let your creativity take over when adding toppings and flavors for your deviled eggs.
My favorite garnishes:
Sliced green onions, ikura (fish roe) and furikake or roasted seaweed flakes with wasabi style egg yolks.
Caviar! My other favorite solo topping - a wasabi pea.
Smoked salmon with green onions mixed into the yolk mixture - with a touch of cream cheese mixed in and Everything Bagel seasoning - a lox bagel inspired deviled egg!
More questions? Check out the FAQs:
Can I make these deviled eggs ahead of time?
Yes! You can make the egg filling up to 2 days in advance and store it in a sealed container in the fridge. Assemble them the day you plan to serve! You can also prepare your garnishes in advance depending on what you decide on.
How long do deviled eggs last in the fridge?
Deviled eggs are best eaten within 2 days of assembling, though they can be safely stored in the fridge for up to 3 days. Keep them covered to prevent drying out.
Can I substitute the Kewpie mayo?
You can use regular mayo if needed, but Kewpie adds an extra creamy and tangy depth. If substituting, add a tiny splash of rice vinegar or a pinch of sugar to mimic the flavor.
What’s the best way to cook hard-boiled eggs for deviled eggs?
Start eggs in cold water, bring to a boil, then turn off heat and cover for 12-15 minutes. Chill in an ice bath right after for easy peeling.
Can I customize the toppings?
Totally! Try crispy shallots, furikake, togarashi, or even a drizzle of chili crisp for more flavor and crunch.
Deviled Egg recipe
Prep Time: 30 minutes, Cook Time: 12 minutes - Total Time: ~45 minutes
Yield: 24 deviled eggs, if using a dozen eggs
Ingredients for Deviled Eggs
A dozen large eggs (preferably older eggs, fresh ones are harder to peel) - hard-boiled and peeled
1/4 cup of mayonnaise (preferably Kewpie, available at Asian grocery stores) - adjust for creaminess
1 tsp Dijon mustard or wasabi for an Asian kick)
Optional: a splash of soy sauce for an Asian twist (1 tsp)
Kosher salt and pepper to taste
Recommended Garnishes for Deviled Eggs
Japanese style: green onions, togarashi and/or furikake mix, a wasabi pea, fresh red ginger (shoga), toasted sesame seeds
Fancy style: caviar, bacon, smoked salmon, fish roe (ikura), edible flowers
Classic style: paprika or smoked paprika
Instructions for Deviled Eggs
Place 12 eggs in a large pot covered with cold water.
Prepare your garnishes.
Bring the water and eggs to a boil over high heat on the stove. Once boiling, remove the pot from the heat. Put a towel on top of the pot, then the lid and let them sit for 12-15 minutes.
Carefully drain the eggs and add them to a bowl of ice water. Rinse and peel the eggs after ~10 minutes.
Cut the eggs lengthwise.
Carefully spoon out the egg yolks out into a separate bowl. Place the egg whites on a serving platter.
Mix 1/3 -1/4 cup of Kewpie mayo into the egg yolks. Use a fork to mash them up into a smooth mixture.
Depending on the style, add in mustard, or wasabi and soy sauce for an Asian twist.
Add in the spices. Salt, pepper, and garlic powder are a great place to start. Adjust the seasoning to your liking.
Add the egg yolk mixture back into the egg whites using a piping bag, regular spoon or a plastic bag with the tip cut.
Add your preferred garnishes!
For more holiday deviled egg inspiration, check out this book that's all about eggs and one of my favorite deviled egg cookbooks.
Holiday Deviled Eggs are always a hit at potluck parties! They pair great with spam musubis, check out my spam musubi recipe here.
Holiday Deviled Eggs with Smoked Salmon and Salmon Roe (Ikura)