Lunch & Dinner:

Honey-Wasabi Deviled Eggs

Get adventurous with a spicy-sweet recipe for deviled eggs.

Yield 12 Deviled Eggs
Prep Time 15 Minutes
Total Time 15 Minutes

  • 6 eggs, hard boiled, peeled and cooled
  • 1 tsp Nate’s 100% Pure Honey
  • 1 tsp wasabi paste
  • 3-4 Tbsp mayonnaise
  • 1 green onion, chopped fine
  • 2 Tbsp parsley, chopped fine
  • ½ tsp salt
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Cut eggs in half, horizontally. Gently remove yolks and place them in a bowl with remaining ingredients. Mash well. Season to taste. Add mayonnaise to achieve desired texture.

Spoon into a pastry bag with a wide tip*. Place eggs on a platter or into a tart tin. (They stand upright and fit perfectly in the tart tin!) Pipe the egg yolk mixture into the egg whites, and garnish with extra parsley and green onion slices.

*If you don’t have a pastry bag, just spoon the filling into a sturdy plastic bag. Cut off one of the tips and squeeze the filling through the hole.

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