Soy Sauce Deviled Eggs

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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 Time15

Marinating Time8

Total Time8 15

Course: Appetizer

Cuisine: Asian

Keyword: asian deviled eggs, soy sauce deviled eggs, soy sauce marinated eggs, spicy deviled eggs

Servings: servings

Author: Brandy O'Neill

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.

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