This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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!
When it comes to deviled eggs there is no one that loves them more than me! Now, normally I make my classic deviled eggs but sometimes I like to really shake things up.
That’s where these Asian inspired soy sauce deviled eggs come into play! Packed full of deliciously salty umami flavor these bad boys do not dissapoint.
In fact, if you’re not int the mood to fully devil these eggs, you can eat hte marinated eggs as is. They go great on salads or in soups like my Shiitake Mushroom Kale Ramen.
For the hard boiled egg part of making deviled eggs I HIGHLY recommened making my Instant Pot Hard Boiled Eggs. If you have an Instant Pot use it! It makes the most amazing easy to peel eggs.
Now, for garnish I went with green onions and a drizzle of added sriracha. I like to make them spicy! If you want them less spicy leave the drizzle off or serve sriracha on the side for your spice loving guests.
Ingredients needed
- Hard boiled eggs
- Water
- Low sodium soy sauce
- Mirin
- Dark soy sauce
- Brown sugar
- Sriracha
- Garlic
- Ginger
- Mayonnaise
- Sriracha
- Brown mustard
- White pepper
How to marinade eggs
These eggs are similar to ramen eggs that you find in a lot of Japenese ramen shops. They are salty and sweet with just a touch of sriracha heat.
Now, in order to get the most flavor out of these eggs you’ll want to marinade them for the full 8 hours. Don’t marinade more than 12 hours or the eggs may risk getting too salty and the texture of the egg white might get rubbery.
- Peel your hard boiled eggs but leave them whole and add to a bowl or a gallon sized ziptop bag.
- In a mixing bowl whisk together water, soy sauce, mirin, dark soy sauce, brown sugar, sriracha, garlic, and ginger. Pour over this mix over the eggs.
- Let the eggs marinade in the refrigerator for up to 8 hours.
- Biggest thing to remember – DO NOT marinade your eggs for over 12 hours or you risk the eggs being too salty
My Pro Tips
Soy Sauce Deviled Eggs Recipe Tips
You can make your hard boiled eggs up to 3 days in advance. I like to make them in advance and leave them in the shell in the fridge for storage.
I like the mix of low sodium soy sauce and dark soy sauce as it creats a perfectly balanced soy flavor that works perfectly for seasoning and flavoring the eggs. Don’t skip getting that dark soy sauce! You can find it at Asian markets but it can also be found in the international section of the grocery store OR online.
Kewpie mayonnaise is the best mayo (in my opinion) for these deviled eggs. It’s so rich and creamy and brings a great texture and flavor to these eggs.
FAQ’s
More appetizer recipes
Soy Sauce Deviled Eggs
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
OH MY! I have never seen a deviled egg like this before! This takes it to a whole new level! A good new level!
I have never never never been to a gathering where the deviled eggs plate did not get scarfed up. What a fun variation of that!
Whoa. joe would love these…
Brandy, I freaking love creative, inventive recipes like this!! I just recently made kimchi deviled eggs for The Kitchn and wasn’t sure how people would respond to them. . and you are so not a freak!! what are you talking about . . doesn’t everyone love the creamy texture of a deviled egg??? I do!!
I prefer all things in my life to be sriracha smothered. So I have a feeling I’m going to LOVE these.
I can’t get enough spice in my life. This recipe wins.
Dave and I just ordered takeout there the other night!