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 mins
- Cook5 mins
- 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 79.14 kcal Low Source
- Protein 4.55 g Low Source
- Carbs 2.43 g Moderate
- Total Fat 5.58 g Moderate
- Saturated Fat 1.52 g Moderate
- Trans Fat 0.02 g High
- Cholesterol 118.04 mg High
- Sodium 99.15 mg Low Source
- Fiber 0.23 g Low Source
- Sugar 0.44 g Low Source
- Added Sugar 0.02 g Low Source
- Calcium 20.32 mg Low Source
- Iron 0.73 mg Low Source
- Potassium 78.3 mg Low Source
- Vitamin A 28.16 mcg_rae Low Source
- Vitamin C 0.27 mg Low Source
- Vitamin D 0.91 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Mustard
- Garlic 🧄