Creamy Wasabi Deviled Eggs
Creamy Wasabi Deviled Eggs balance tangy Miracle Whip with a gentle kick of wasabi, bright mustard, and sweet relish for a smooth, velvety filling. Each bite is lightly spiced, subtly sweet, and perfectly seasoned, making them a standout appetizer for picnics, potlucks, or holiday spreads.
- Prep10 min
- Cook5 min
- Serves24
- DifficultyEasy
- 1
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove the pan from the heat. Cover and let the eggs sit in the hot water for 10 to 12 minutes.
- 2
Take the eggs out of the hot water, cool them under cold running water, and peel them. Cut the eggs in half lengthwise and set the whites aside.
- 3
Put the egg yolks in a bowl with the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt, and pepper; stir to combine. Spoon the mixture into the egg whites and sprinkle paprika on top. Refrigerate until ready to serve.
- Calories 57.48 kcal Low Source
- Protein 3.03 g Low Source
- Carbs 0.52 g Moderate
- Total Fat 4.77 g Moderate
- Saturated Fat 0.89 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 88.39 mg High
- Sodium 99.15 mg Low Source
- Fiber 0.04 g Low Source
- Sugar 0.26 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 10.51 mg Low Source
- Iron 0.42 mg Low Source
- Potassium 1.52 mg Low Source
- Vitamin A 45.04 mcg_rae Low Source
- Vitamin C 0.15 mg Low Source
- Vitamin D 1.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Mustard
- Garlic 🧄
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