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Spicy Deviled Eggs | She Paused 4 Thought

Spicy Deviled Eggs

These spicy eggs are the perfect appetizer or first course for your next picnic, trip to the Hollywood Bowl, or summer lunch!
Course Appetizer
Author Cathy Arkle


  • 6 hard boiled eggs cut in half horizontally with egg yolks removed and set aside
  • 1/3 cup Wasabi Mayonnaise or 1/3 cup plain greek yogurt and 1 1/2 teaspoons wasabi paste
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Siracha sauce
  • Black sesame seeds for garnish optional
  • Paprika - smoked or sweet


  1. Cut boiled eggs in half horizontally and scoop out the yolk into a bowl. Slice off a very thin piece from the bottom of halved eggs to make them sit flat. Pour smoked paprika in a small sifter and sprinkle over eggs half tops.
  2. Combine egg yolks, wasabi mayonnaise, vinegar, soy sauce and siracha sauce in a mini-food processor or blender. Pulse until well blended and creamy.
  3. Place egg mixture into a ziplock bag. Cut the corner of the bag and pipe egg mixture into egg white halves. Garnish with optional sesame seeds.

Recipe Notes

Servings: 12 deviled eggs
Total time: 20 mins.