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Japanese Devilled Eggs



12 piece(s)

Wasabi Mayonnaise

  • 250 g Grapeseed Oil
  • 2 egg yolks
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons rice wine vinegar
  • 1/2 tsp salt
  • 5 g wasabi paste

Devilled Eggs

  • 6 eggs
  • 60 g wasabi mayonnaise
  • 1/2 small red chilli
  • 5 g wasabi paste
  • pinches paprika, to garnish
  • Salt & Pepper, to taste
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21

Recipe's preparation

    Wasabi Mayonaisse
  1. Making the mayonnaise
    1. Place a jug onto mixing bowl lid and weigh oil into it. Set jug aside
    2. Insert butterfly whisk
    3. Place egg yolks, vinegars, salt and wasabi paste into mixing bowl and whisk 2 min 30 sec/speed 4 whilst slowly pouring reserved oil onto mixing bowl lid and letting it
    trickle into mixing bowl to emulsify.
    4. Remove butterfly whisk.
    Serve as needed or transfer mayonnaise into a sealable container and place into refrigerator until ready to use.
    5. Clean and dry the bowl

    Cooking the eggs
    1. Using the egg boiler function on your TM6, fill bowl with 1 litre of water. Set to medium soft Cook for 10 minutes2. Pour the mixing bowl contents into simmering basket and run cold water over the eggs to stop cooking3. Peel eggs after they have cooled4. Place mayonnaise and wasabi paste into bowl blend 5 sec/speed 3
    TM5 & TM31 instructions
    1. Place simmering basket into your bowl with 500 ml of water and 6 eggs cook 18 Minutes / varoma temp / speed 2
    2. Remove eggs carefully from and simmer basket with the aid of the spatula and allow to cool in cold water before peeling
    3. Peel eggs after they have cooled
    4. Place mayonnaise and wasabi paste into bowl blend
    5 sec/speed 3
    5. After the eggs are cooked carefully cut and remove the egg yolk. Place the eggs onto a serving platter
    6. Place wasabi paste the 6 boiled egg yolks and 90 g of the reserved wasabi mayonnaise into mixing bowl and mix 10 sec/speed 5.
    Scrape down sides of mixing bowl with spatula, then mix 10 sec/speed 3, or until smooth.
    7. Spoon or pipe the egg yolk-mayonnaise mixture into the reserved egg halves and sprinkle with paprika.
    Cover eggs with plastic wrap and place into refrigerator until chilled. Serve immediately.

Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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You can reduce or increase the amount of wasabi if you like.
Refrigerate and serve cold.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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