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–+ servings
Four egg whites, filled with the yolk mix and topped with chopped chives and bonito flakes. Served on a wooden board

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 halves
Course: Appetizer, Side Dish, Snack
Cuisine: American, Japanese
Ingredients Method Notes

Ingredients
  

  • 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.

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