Wasabi Deviled Eggs

For a creative take on low amine deviled eggs, you can try these moderate to low amine wasabi deviled eggs. They almost taste like a bite of sushi. It’s a fun, interesting spin on something traditional, and will be a hit at any party, whether there are low amine diet folks there or not.

hard-boiled eggs

1 Tbsp mayonnaise substitute

1 Tbsp plain yogurt

1 tsp wasabi paste (add 1/2 Tbsp or more if using wasabi powder), or more if you love wasabi

2 green onion, minced

1/2 sheet sushi nori (seaweed paper for wrapping sushi), shredded

Pinch of sea salt

  • Cut eggs in half and remove yolks.
  • Mash yolks until very smooth.
  • Combine yolks with mayonnaise, wasabi, nori, and half of the green onions. Mix well.
  • Taste for seasoning and add salt to your liking.
  • Pipe filling into the egg whites (I use a ziplock bag with the corner cut off).
  • Garnish with other half of the green onions. Press them lightly into the yolk mix so they don’t fall away.
  • Arrange on a serving plate and enjoy! Alternately, if you want to make the mix ahead of time, keep it in the ziplock bag until ready to pipe into eggs and keep egg whites and yolk mix refrigerated until then.


Very Low Amine: green onion,  salt,

Low Amine: seaweed, yogurt,eggs (fresh eggs, freshly hard-boiled), mayonnaise substitute

Very High Amine: wasabi


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