Asian Deviled Eggs Recipe
Try this Asian deviled eggs recipe for a fun twist on traditional deviled eggs! These Asian deviled eggs are easy to make and full of flavor with soy sauce, ginger and sriracha hot sauce. A perfect little bite for snacking or entertaining!
I love eggs in every single form, but it’s hard to think of a more perfect egg preparation than deviled eggs. I don’t make them often since scrambled or fried eggs take less time, and because I am AWFUL at peeling hard boiled eggs. But you better believe deviled eggs are the first thing I run to at gatherings! And if you live in Columbia, a trip to War Mouth for their perfect deviled eggs is a must.
Traditional deviled eggs are made with mayonnaise, mustard, vinegar and maybe (preferably) a touch of Tabasco — very simple but SO satisfying. But they’re also a fun template to get creative! At one of my best friends weddings, she had a deviled egg bar (it was as amazing as it sounds), and one of my favorites was a soy and ginger infused deviled egg, which I wanted to recreate with this Asian deviled eggs recipe.
How To Make Asian Deviled Eggs
The first step in preparing this Asian deviled eggs recipe is to make the hard boiled eggs. Read on to learn how to make the perfect hard boiled egg! Next, slice the peeled, hard-boiled eggs in half, long-ways, gently scoop out the yolks, and place them in a bowl. The filling of these Asian deviled eggs is simple. Just add the mayonnaise, ginger, sriracha and scallions to the bowl of yolks and mash together until combined evenly. You could also do this in the food processor to make the filling even smoother. Distribute the yolk mixture into the empty eggs with a small spoon and garnish them with a drizzle of sriracha and chopped scallions. If you’re feeling extra fancy, transfer the filling into a piping bag and squeeze it into the egg whites in a decorative way.
I love to make this Asian deviled eggs recipe for entertaining, but they’re also great to have in your fridge for a satisfying grab-and-go snack for the week.
How To Boil A Perfect Egg for this Asian Deviled Eggs Recipe
For some, it may sound silly to explain how to boil an egg, but despite the fact that the only cooking it requires is boiling water, a hard boiled egg is easy to mess up! It’s important when making any variety of deviled eggs to not overcook or undercook the eggs. If you’ve ever boiled an egg and the outside of the yolk is a gray-green color, that means it’s been cooked a little too long. They’re still edible if this happens, though! However if it’s undercooked and the yolk is jammy, while it’s delicious prepared that way, it won’t work for deviled eggs which require the yolk to be cooked to a drier consistency.
The best way to perfectly boil an egg is to first, place your eggs in a large pot, completely cover the eggs with water, then bring the water to a boil. Here comes the secret step — once it reaches a boil turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for ten minutes. Many people make the mistake of boiling the water for ten minutes, instead of turning the heat off after reaching a boil, which causes the eggs to overcook. This method gives you a perfectly boiled egg and it’s pretty hands off!
Tips For Peeling A Hard-Boiled Egg
Peeling the hard-boiled eggs may be the most time consuming part of this Asian deviled eggs recipe. If you’ve ever peeled a hard-boiled egg before, you know the struggle! Over the years I’ve learned a couple tricks for making the peeling process easier because nothing makes me more frustrated than peeling off chunks of egg that stuck to the shell.
The trick that works best for me is to shock the boiled eggs by placing them in ice water after they’ve cooked. The amount of time to leave the eggs in the ice water depends on how many eggs you’ve cooked, so it could take anywhere from 10 to 20 minutes. Just be sure that the eggs are cold when you remove them. This step allows the cold water to shrink the egg whites and separates them from the shell, making it easier to peel off.
Another tip is to peel the eggs under cold running water or directly in the ice water bath. This lets the water seep under the thin film that clings to the whites and helps release the shell.
This recipe for Asian deviled eggs has been updated to give you the best possible content.
Asian Deviled Eggs Recipe
Makes 24
Ingredients
12 eggs
3 tablespoons mayo
1 1/2 tablespoons soy sauce
1 tablespoon freshly grated ginger
1 tablespoon sriracha
1 scallion, thinly sliced
Cilantro, for serving
Instructions
Place eggs in a large pot and cover with a couple inches of water. Bring water to a boil. Once at a boil, cover, turn off heat, and let sit 10 minutes.
Using a slotted spoon, remove hard-boiled eggs and place in a large bowl of ice water. Let cool 10-20 minutes.
Once cold, carefully peel eggs. Slice in half and scoop the yolks into a medium bowl. Add mayo, soy sauce, ginger, sriracha, and scallion. Mash and season with black pepper to taste. Divide filling evenly between eggs. Garnish with cilantro and serve.
If you like this Asian deviled eggs recipe, you might also like these other recipes with eggs:
Kale, Mushroom and Blue Cheese Quiche
Savory Oatmeal with Mushrooms and Fried Egg
Indian Baked Eggs with Green Chutney
