Soy Sauce Marinated Deviled Eggs
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Soy Sauce Marinated Deviled Eggs
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This makes a total of 4 servings of Soy Sauce Marinated Deviled Eggs. Each serving comes out to be 213 Calories, 17g Fats, 2.9g Net Carbs, and 12g Protein.
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Ingredients
- 6 large eggs
- 1 ¼ cup water
- ½ cup soy sauce
- ¼ cup unseasoned rice vinegar*
- 1 teaspoon liquid stevia
- 2 cloves garlic grated
- 4 ounces cream cheese softened
- 1 tablespoon chopped chives
- salt and black pepper to taste
Instructions
- 1. Place six large eggs in a pot then cover with water. Bring to a boil then cover the pot with a lid. Reduce the heat to the lowest setting and then let cook for 7 minutes. Pour out the water and then peel the eggs under cold running water. Set the eggs aside.
- 2. In a large bowl mix together 1 cup of water, ½ cup soy sauce, ¼ cup rice vinegar, teaspoon of liquid stevia, and the garlic cloves.
- 3. Set the eggs inside of the marinade and cover with 2-3 paper towels. Allow the paper towels to soak up the marinade so that the eggs are weight down into the mixture, but also being marinated on the tops.
- 4. Let the eggs marinate in the fridge for 2 hours. Periodically rotate the eggs around so that they are being evenly coated.
- 5. Pat the eggs dry then cut in half. Remove the yolks and set aside.
- 6. Use a hand mixer to whip the softened cream cheese with ¼ cup of water. Then mix in the egg yolks, chopped chives, and some salt and pepper.
- 7. Spoon or pipe the whipped egg yolks back into the egg whites. Top with additional chives, black pepper, and smoked paprika if desired.
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