Carrie’s Experimental Kitchen

Wasabi Egg Salad

If you’re looking for a little extra heat in your normal egg salad, try this simple to make recipe made with Japanese wasabi paste. You won’t be disappointed!

If you're looking for a little extra heat in your normal egg salad, try this simple to make recipe made with Japanese wasabi paste.

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I’m very funny about the type of spicy foods I like to eat. For instance, ‘jalepeno spicy’ is a no-go; but give me some Japanese wasabi, horseradish or hot mustard and I’m all over it. That’s why I love to make this Wasabi Egg Salad after Easter.

The kids used to love coloring Easter eggs; however, since we’re starting to tour colleges this week, we’ll only be getting back the day before Easter this year and they’ve decided to not partake.

Wasabi Egg Salad

Besides, at ages 22 and 17 all they really care about is the plastic eggs we hide around the house filled with money for them to find. That and pelting each other with the empties. Wait? Your kids don’t do that? 🤪

If you're looking for a little extra heat in your normal egg salad, try this simple to make recipe made with Japanese wasabi paste.Click to Tweet

Anyway, we will still be making eggs because our oldest wants to make these deviled eggs as a starter to our meal and since I look forward to this Wasabi Egg Salad every year, I’ll have her cook up some extra eggs too.

If you're looking for a little extra heat in your normal egg salad, try this simple to make recipe made with Japanese wasabi paste.

For this recipe you’ll need eggs, celery, wasabi paste, and mayonnaise. That’s it. In fact, if you leave out the celery you can also make your deviled eggs this way too.  First you need to cook the eggs by placing them a saucepan; then cover them with cold water.

Bring the water to a boil; then allow to simmer for approximately 6 minutes. To check the to see if the eggs are done, you can spin them on their vertical axis. If they fall to the side, they’re not done yet and cook for another 1-2 minutes.

Wasabi Egg Salad

Remove the eggs from the water and place them an ice bath (water and ice) several times until they have cooled. You can also make the eggs ahead of time and refrigerate before adding the other ingredients.

Peel the eggs, rinse off any residual shells, chop the eggs; then place in a bowl and add the wasabi paste, celery and mayonnaise (you can also add salt if you’d like). This recipe for Wasabi Egg Salad makes enough for four sandwiches; however, if you don’t eat bread, serve on a plate with lettuce and tomatoes. ~Enjoy!

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Wasabi Egg Salad
Wasabi Egg Salad
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
 

If you're looking for a little extra heat in your normal egg salad, try this simple to make recipe made with Japanese wasabi paste. 

Course: Salad, Sandwiches
Servings: 4
Author: Carrie's Experimental Kitchen
Ingredients
Instructions
  1. Bring the water to a boil; then allow to simmer for approximately 6 minutes. To check the to see if the eggs are done, you can spin them on their vertical axis. If they fall to the side, they're not done yet and cook for another 1-2 minutes. 

  2. Remove the eggs from the water and place them an ice bath (water and ice) several times until they have cooled. (You can also make the eggs ahead of time and refrigerate before adding the other ingredients.).

  3. Peel the eggs, rinse off any residual shells, chop the eggs; then place in a bowl and add the wasabi paste, celery and mayonnaise; season with salt (optional). 

 

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If you're looking for a little extra heat in your normal egg salad, try this simple to make recipe made with Japanese wasabi paste.

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Visit the Easter category under the Recipe Index for more ideas!

 

 

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*Originally shared March 2013/Updated April 2019


3 Comments

  1. Kirsten Madaus
    March 26, 2013 at 5:05 pm - Reply

    Carrie,
    My kids, and my spouse, still fight over eggs to decorate, so I have to make sure I have even amounts for however many decorators I end up with each year.

    We love egg salad–it’s been my go to “I don’t feel like fixing anything for lunch” meal a lot lately.
    Thanks!

  2. Liz Berg
    March 26, 2013 at 10:14 pm - Reply

    What an excellent Easter menu! My youngest is 19 and I still have to buy a boatload of candy for the 3 of them 🙂

    • Carrie's Experimental Kitchen
      March 27, 2013 at 11:27 am - Reply

      I guess it never ends! lol

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