Pressure cooker, Side dish
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Instant Pot Wasabi Deviled Eggs

Instant pot wasabi deviled eggs arranged in a circle on a purple plate
Instant Pot Wasabi Deviled Eggs

These Instant Pot Wasabi Deviled Eggs went from a change of pace to the star of the show. With my Instant Pot Hard Boiled Egg technique pinned down, deviled eggs were my next target.

Because…I can’t resist them. My brother-in-law1 makes fantastic deviled eggs. When he brings them as a holiday appetizer, the temptation is too great. I keep finding myself in the dining room thinking “Just one more” until the platter is empty.

How hard can deviled eggs be? Yolks, mayonnaise, mustard (for deviling), and maybe some pickle relish. Should be easy, right? Well, my traditional deviled egg recipe isn’t working out yet. It’s not bad…just kind of bland. (I’m consulting with my brother-in-law to find out what my recipe is missing. More news to come soon.)

Luckily, I wanted some other devilish ideas to go with the classics. I’m not a deviled egg purist; there are all sorts of variations, and I love them all. Especially these deviled eggs from Pam Anderson with wasabi and pickled ginger. I made a variation on Pam’s recipe as my backup, to compare to my “normal” deviled eggs.

The wasabi eggs were the runaway hit with my kids. I was shocked. The taste test didn’t start out well. I was peppered with questions about the ingredients:

  • Wasabi: “Is it going to be too spicy?”
  • Pickled ginger: “Ew, I don’t like pickles.”
  • Kelp sprinkle: “What are those green flakes?”
  • Black sesame seeds: “…and those black things?”

They even wanted to know if the wasabi turned the eggs green. (No. And, darn! I started quoting Green Eggs and Ham…and the yolks came out bright yellow. Sigh.2)

When I passed the platter around, I had to tease and cajole to get them to try the wasabi eggs. But, after trying one, they reached for another. And then another…I had to pull the plate away to have enough for everyone to test.

I know what I’m bringing as an appetizer to my next potluck: these Instant Pot wasabi deviled eggs.

Recipe: Instant Pot Wasabi Deviled Eggs

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Wasabi deviled eggs on a purple plate

Instant Pot Wasabi Deviled Eggs

  • Author: Mike Vrobel
  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 28 minute
  • Yield: 12 eggs 1x


Instant Pot Wasabi Deviled Eggs, a spicy treat with a mix of sweet pickled ginger and wasabi heat.



Garnish (optional)


  1. Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes (“Manual” or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill down for at least 5 minutes. (Detailed instructions here: Instant Pot Hard Boiled Eggs)
  2. Separate the yolks and mash the filling: Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise, and gently remove the yolks to a bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled, then sprinkle with the wasabi powder. Add the pickled ginger and mayonnaise to the bowl. Stir and mash with the fork until completely combined and most of the lumps of egg are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.) At this point, the egg halves and filling can be covered and refrigerated for up to a day.
  3. Pipe the filling into the eggs, garnish, and serve: Use a quart-sized zip-top bag as a piping bag: scoop the filling into a quart-sized zip-top bag and squeeze the filling down into one corner, then seal. Snip off 1/4 inch of that corner of the bag, then squeeze the bag from the top to pipe out the filling. Pipe the filling into the holes in the egg halves. Sprinkle the eggs with nori flakes and black sesame seeds (or furikake shake).


  • Pressure Cooker eggs are easy to peel if you don’t rush the chilling step. The colder the eggs, the easier they are to peel. Peeling under cold running water also helps, but isn’t absolutely necessary.
  • Wasabi powder and pickled ginger are in the international aisle of your local grocery store
  • The nori flakes (or kelp flakes) and sesame seeds add extra flavor to the eggs, but they’re optional because they can be hard to find. Go with regular sesame seeds if you can’t find the black seeds. If you’re lucky enough to have a well-stocked Asian market nearby, furikake shake has all the garnish ingredients in one convenient shaker bottle.


  • Category: Appetizer
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Deviled Egg, Instant Pot, Pressure Cooker, Appetizer

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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  1. Hi, Travis! ↩︎
  2. I would not, could not, in a tree! Not in a car! You let me be! ↩︎

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Filed under: Pressure cooker, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


    • I found it sour enough with just the pickled ginger – but if you want to give it a try, go for it.

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