Recipe

11 INGREDIENTS • 6 STEPS • 45MINS

Asian-Style Deviled Eggs

Name: Asian-Style Deviled Eggs
Total time: PT2700.0S
Yield: 6
Ingredients: 6 Egg; 3 tablespoon Mayonnaise; 1 teaspoon Sriracha; 1/4 teaspoon Wasabi Paste; 1 1/2 teaspoon Unagi Sauce; 1/2 teaspoon Mirin; 1 tablespoon Fresh Ginger; 3/4 teaspoon Chili Pepper; 1 teaspoon Granulated Sugar; to taste Salt; to taste Scallion

4.4

14 ratings

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Lovely deviled eggs with an eastern twist. Sriracha and ginger make this classic unique and elegant.

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Asian-Style Deviled Eggs

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Lovely deviled eggs with an eastern twist. Sriracha and ginger make this classic unique and elegant.

45MINS

Total Time

$2.32

Cost Per Serving

Ingredients

Servings

6

US / Metric

6

Eggs

3 Tbsp

Mayonnaise

1 tsp

Sriracha

1/4 tsp

Wasabi Paste

1/2 Tbsp

Unagi Sauce

1/2 tsp

Mirin

1 Tbsp

Minced Fresh Ginger

3/4 tsp

Chili Pepper

1 tsp

Granulated Sugar

to taste

Salt

to taste

Scallions

for garnish

Nutrition Per Serving

VIEW ALL

Calories

129

Fat

10.2 g

Protein

6.3 g

Carbs

2.4 g

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Asian-Style Deviled Eggs

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Cooking InstructionsHide images

step 1

Put the Eggs (6) in a small pot and cover with water. Set on high heat. Once the water is at a hard rolling boil, set a 2-minute timer. After 2 minutes, put the lid on the pot and turn off the heat.

step 2

Keep the pot on the burner, but of the hot stovetop for 12 minutes. Prepare an ice bath, and transfer the eggs immediately until they're completely cool to the touch.

step 3

While you wait for the eggs to finish, mince the Fresh Ginger (1 Tbsp) and slice the Scallions (to taste) finely at an angle.

step 4

Peel the eggs, slice in half, and scoop the yolks out into a small bowl.

step 5

Add the Mayonnaise (3 Tbsp), Sriracha (1 tsp), Wasabi Paste (1/4 tsp), Unagi Sauce (1/2 Tbsp), Mirin (1/2 tsp), minced ginger, Chili Pepper (3/4 tsp), Granulated Sugar (1 tsp), and Salt (to taste) to the yolks and mix well.

step 6

Put the filling mixture in a plastic bag and cut the tip off a corner. Use this bag to pipe the filling into the empty eggs halves. Garnish with scallions and chili pepper.