Lovely deviled eggs with an eastern twist. Sriracha and ginger make this classic unique and elegant.
Total Time
45min
4.4
14 Ratings
Author: Well Worn Fork
Servings:
6
Ingredients
•
6
Eggs
•
3
Tbsp
Mayonnaise
•
1
tsp
Sriracha
•
as needed
Wasabi Paste
•
2
tsp
Unagi Sauce
•
as needed
Mirin
•
1
Tbsp
Minced
Fresh Ginger
•
1
tsp
Chili Peppers
•
1
tsp
Granulated Sugar
•
to taste
Salt
•
to taste
Scallions
Cooking Instructions
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.
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.
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.
4.
Peel the eggs, slice in half, and scoop the yolks out into a small bowl.
5.
Add the Mayonnaise (3 Tbsp), Sriracha (1 tsp), Wasabi Paste (as needed), Unagi Sauce (2 tsp), Mirin (as needed), minced ginger, Chili Peppers (1 tsp), Granulated Sugar (1 tsp), and Salt (to taste) to the yolks and mix well.
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.
Nutrition Per Serving
CALORIES
129
FAT
10.2 g
PROTEIN
6.3 g
CARBS
2.4 g
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