Japanese Deviled Eggs with Furikake and Bonito Flakes

These Japanese Deviled Eggs are everything you love about the classic, reimagined with umami-rich flavors that will blow your guests away. 

Think creamy yolks whipped with soy, a hint of tang from rice vinegar, the crunch of furikake, and a delicate finish of bonito flakes on top. So, if you are planning a spring brunch, hosting a dinner party, or just craving a fun snack, these deviled eggs bring something new and delicious to the table.

Why You’ll Love These Japanese Deviled Eggs

Deviled eggs are the ultimate finger food. They’re easy to prepare, endlessly customizable, and always a crowd-pleaser. This version takes a flavorful turn by incorporating Japanese-inspired ingredients like soy sauce, rice vinegar, and furikake – an addictive seasoning blend of seaweed, sesame seeds, and more. And let’s not forget the dramatic flair that comes with topping each one with airy bonito flakes. They’re savory, a little salty, a touch tangy, and absolutely irresistible.

Ingredient Spotlight

Let’s break down a few of the standout ingredients in this recipe:

• Furikake Seasoning: a Japanese condiment typically made from dried seaweed, sesame seeds, salt, and sugar. It adds crunch, color, and a hit of umami.
• Bonito Flakes: also known as katsuobushi, these paper-thin flakes of smoked, dried tuna bring a smoky, savory depth. They even “dance” from the slightest air movement – pure magic!
• Soy Sauce + Rice Vinegar: the duo that gives the filling a savory and slightly tangy base without overpowering the creamy texture.
• Japanese Mayo (like Kewpie): a richer, slightly sweeter version of traditional mayo, which adds silkiness and depth to the yolk filling.

How to Make Perfect Hard-Boiled Eggs 

Before you can start assembling these beauties, you need perfectly cooked hard-boiled eggs. Here’s a foolproof method:

1. Place eggs in a saucepan in a single layer and cover with cold water (about 1 inch above the eggs).
2. Bring to a boil over medium-high heat. Once the water is boiling, cover the pot and turn off the heat.
3. Let the eggs sit, covered, for 10–12 minutes depending on your desired firmness (10 minutes for creamy yolks, 12 for fully set).
4. Transfer immediately to an ice bath and let sit for at least 5 minutes. This stops the cooking process and makes peeling a breeze.

How to Make Japanese Deviled Eggs – Step-by-Step

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1. Boil and cool your eggs using the method above.
2. Carefully peel and slice each egg in half lengthwise.
3. Scoop the yolks into a bowl and mash them with:
   • 1/4 cup Japanese mayo
   • 1/2 tsp soy sauce
   • 1/2 tsp rice vinegar
   • 1/4 tsp salt (be careful with the salt amount and adjust to your taste)
   • 1 tbsp finely chopped chives
   • 1 tsp furikake seasoning
4. Mix until smooth and creamy. Taste and adjust seasoning if needed.
5. Spoon or pipe the filling back into the egg whites.
6. Garnish with bonito flakes and more chopped chives.
7. Serve immediately or chill until ready to serve.

Tips and Variations

• Make it spicy: Add a touch of wasabi paste or a dash of sriracha to the filling.
• Make ahead: Prepare the filling and egg whites up to a day in advance. Store separately in the fridge and assemble before serving.
• No furikake? No problem. Substitute with a mix of sesame seeds and finely chopped nori sheets.

Serving Suggestions

These Japanese deviled eggs shine on any appetizer platter. Pair them with a light cucumber salad, miso soup shooters, or even sushi rolls for a themed spread. They also work beautifully as part of a bento-style lunch.

Japanese Deviled Eggs with Furikake & Bonito Flakes

These Japanese Deviled Eggs are the perfect little bites – packed with flavor, beautifully presented, and surprisingly easy to whip up. They’re ideal for impressing guests or treating yourself to a snack that’s a little extra.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 halves

Course: Appetizer, Side Dish, Snack

Cuisine: American, Japanese

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 6 large eggs
• 1/4 cup Japanese mayo (Kewpie)
• 1 tbsp chives chopped, plus more for garnish
• 1/2 tsp soy sauce
• 1/2 tsp rice vinegar
• 1 tsp furikake seasoning
• 1/4 tsp salt
• Bonito flakes for garnish

Method

 

1. Boil eggs and cool in an ice bath (see above).
2. Peel and halve the eggs, then remove yolks.
3. Mash yolks with mayo, soy sauce, vinegar, salt, chives, and furikake until smooth.
4. Spoon or pipe the mixture into the whites.
5. Top with more chives, furikake, and bonito flakes.
6. Serve immediately or chill for later.

Notes

• Make it spicy: Add a touch of wasabi paste or a dash of sriracha to the filling.
• Make ahead: Prepare the filling and egg whites up to a day in advance. Store separately in the fridge and assemble before serving.
• No furikake? No problem. Substitute with a mix of sesame seeds and finely chopped nori sheets.

Tried this recipe?

Let us know how it was!