Description
Asian Deviled Eggs combine the rich umami flavors of a miso ramen-inspired marinade with creamy miso-infused egg yolks, creating a delicious twist on the classic deviled eggs. The eggs are marinated in a spiced soy-based mixture, then filled with a savory miso mayonnaise blend and topped with vibrant garnishes like shichimi togarashi and green onions, making for a flavorful appetizer perfect for any occasion.
Ingredients
Eggs
- 12 large eggs (preferably at room temperature, 2 oz / 57 g each)
- Salt (to salt the water)
Marinade
- 1 cup soy sauce
- ½ cup dark soy sauce or ketjap manis
- ½ cup brown sugar (100 g)
- 1 cup mirin
- 1 ½ cups cold water
- 2 star anise
- 5 cardamom pods (optional)
- 3 tbsp whole black pepper (optional)
- 4 garlic cloves (optional)
- 1 inch ginger, sliced (optional)
- ½ tsp Chinese five spice (optional)
Miso Egg Yolk Filling
- 3 – 4 tbsp white miso
- ¼ – ⅓ cup good quality mayonnaise
- ½ tbsp honey
- ½ tsp white pepper (optional, black pepper can also be used)
To Garnish (choose 1–2 options)
- Shichimi togarashi
- Finely chopped green onions
- Furikake
- Ikura salmon roe
- Sesame seeds
Instructions
- Prepare Hard-Boiled Eggs: Fill a large pot with salted water, enough to cover the eggs by about one inch. Bring the water to a boil, then remove it from heat and carefully lower the eggs in. Return the pot to heat and cover, allowing it to come to a boil within 30 seconds to 1 minute. Once boiling, lower heat to a simmer and cook for 11 minutes. Immediately transfer eggs to an ice bath to cool.
- Peel the Eggs: Once cooled, peel the eggs under running water to prevent cracking. Set aside peeled eggs until ready for marinating.
- Make the Marinade: In a pot, combine soy sauce, dark soy sauce, brown sugar, mirin, star anise, cardamom pods, black peppercorns, garlic cloves, sliced ginger, and Chinese five spice. Simmer on medium heat with lid on for 5 minutes. Remove from heat and allow spices to infuse for at least 20 minutes. Stir in cold water and cool marinade to room temperature or refrigerate.
- Marinate the Eggs: Place marinade in a large container and submerge the peeled eggs completely, using a small plate to keep them submerged if needed. Marinate for 8 to 24 hours, gently moving eggs occasionally for even flavor.
- Prepare Egg Yolk Filling: Remove eggs from marinade and cut in half lengthwise with a clean sharp knife. Gently scoop yolks into a bowl. Add ¼ cup mayonnaise, 1 tbsp white miso, honey, and white pepper to the yolks. Mix until creamy, adding remaining mayonnaise and miso as needed to achieve desired creaminess and flavor balance.
- Assemble Deviled Eggs: Sprinkle togarashi spice evenly inside the egg white halves. Optionally, add a few drops of the marinade liquid to each half. Fill a pastry bag fitted with a star tip with the yolk mixture and pipe the filling into egg whites.
- Garnish and Serve: Top eggs with your choice of garnishes such as chopped green onions, furikake, ikura salmon roe, or sesame seeds. Cover loosely with plastic wrap or store in an airtight container and refrigerate until serving.
Notes
- The marinade can be made ahead to allow flavors to infuse and cool for better results.
- Peel eggs carefully under running water to avoid cracking.
- Eggs should be marinated at least 8 hours, but up to 24 hours for best flavor.
- Adjust miso quantity in yolk filling to taste, as it can become too salty.
- Make deviled eggs up to one day in advance and store in an airtight container refrigerated.
