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Soy Sauce Deviled Eggs
These soy sauce deviled eggs are marinated in a rich soy garlic ginger marinade and then turned into spicy Asian deviled eggs. They are a unique crowd pleaser!
Prep Time
15 mins
Marinating Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 12 servings
Calories: 123 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
For egg marinade:
- 6 large hard boiled eggs peeled
- ½ cup water
- ½ cup low sodium soy sauce
- ½ cup mirin
- ¼ cup dark soy sauce
- ¼ cup brown sugar
- 1 teaspoon Sriracha
- 2 cloves garlic crushed
- ½ inch knob fresh ginger peeled and cut into 4 chunks
For deviled eggs:
- 1/3 cup mayonnaise Kewpie preferred
- 2 teaspoons Sriracha more for drizzling on top
- ½ teaspoon brown mustard
- ¼ teaspoon white pepper to taste
- 2 fresh green onions green parts ONLY thinly sliced
Instructions
For marinade:
- In a medium-sized bowl or ziptop baggie, add your peeled, hardboiled eggs. Leave the eggs whole for this step.
- In a smaller mixing bowl, whisk together water, soy sauce, mirin, dark soy sauce, brown sugar, sriracha, garlic, and ginger.
- Pour the marinade over the eggs, making sure the eggs are all fully covered. If they are not covered, add in a little more water. If you're doing this in a ziptop baggie, place the baggie in a bowl to stop any leaks from happening in your friedge.
- Let the eggs, marinade in the fridge for 4 hours, gently stir the eggs, and marinade for naother 4 hours.
- After 8 hours of marinading, remove your eggs from the soy sauce mixture, and dispose of the extra marinade.
Cup of Yum
For deviled eggs:
- Cut your eggs in half, lenghtwise, and scoop out the yolk into a medkum-dized mixing bowl. Save the white egg halves and place them onto a serving tray.
- Add mayonnaise, sriracha, brown mustard, and white pepper to the yolk.
- Mash the yolk and combine all the ingreidents until the mixture is smooth and combined. The mixture should not be runny or so thick it appears crumbly. If if it's too thick add a little more mayonnaise.
- Fill the egg white halves with the yolk filling. You can do this by scooping it into the egg or putting it in a piping bag and piping it into the egg.
- Garnish with thinly sliced green onion and a drizzle of sriracha.
Nutrition Information
Serving
1serving
Calories
123kcal
(6%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
96mg
(32%)
Sodium
826mg
(34%)
Potassium
91mg
(3%)
Fiber
0.1g
(0%)
Sugar
7g
(14%)
Vitamin A
137IU
(3%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 123
% Daily Value*
| Serving | 1serving | |
| Calories | 123kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 96mg | 32% |
| Sodium | 826mg | 34% |
| Potassium | 91mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.