Deviled eggs with soy sauce recipe

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An Asian inspired deviled egg which makes a perfect party snack or light appetizer.

  • Yield: 12
  • Preparation Time: 5 Minutes
  • Cooking Time: 15 Minutes
  • Total Time: 4 Hours 20 Minutes

Ingredients

Marinade
  • ¾ cup soy sauce
  • 6 tablespoons warm water
  • 1 tablespoon sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fish sauce
  • 3 cloves garlic (minced)
Filling
  • 6 medium eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoons ginger paste
  • 1 teaspoon Chinese mustard
  • Scallions (garnish)
  • Shredded carrot (garnish)
  • Sriracha (dressing)
How to Make It
  1. In a small mixing bowl, combine the 6 marinade ingredients, stir until incorporated and put to one side.
  2. Place the eggs in a pot, in a single layer. Cover the eggs with 1-2” of water. Over high heat, bring to a boil. When the eggs come to the boil, cover the pan and reduce the heat to low. Continue cooking for between 12-15 minutes. Transfer the eggs to a bath of ice.
  3. When the eggs have cooled, peel and completely submerge them in the marinade. Transfer them to the refrigerator for 3-4 hours.
  4. Halve each egg and place the yolks in a bowl. Add the mayonnaise, along with the ginger and mustard. Mash the yolks into the mayonnaise-mustard mixture until creamy.
  5. Using a plastic spatula, transfer the mixture to a re-sealable zip lock bag, snip the end off one corner of the bag and pipe the filling into the egg halves.
  6. Sprinkle with scallions, shredded carrots, and sriracha.
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