Asian Deviled Eggs. Hard Boiled Eggs Soaked in Soy Sauce with a Spicy Sriracha Mayo mixture for the yolks. Unique, tasty & loads of flavor – liven up your deviled eggs!

Hard Boiled Eggs Soaked in Soy Sauce & Wasabi

With bounty comes creativity.

I have a large flock of free-range chickens. They provide us with almost endless amounts of fresh & delicious eggs and I try to maximize the use of them.

A variety of pickled eggs are always in my fridge for a quick snack or meal. Like these Red Beet Eggs & Sweet & Sour Pickled Eggs.

I’m always experimenting with new pickled egg recipes & deviled egg recipes!

Love all things deviled eggs? (Me too) Check out this recipe for Avocado Deviled Eggs!

Ingredients & Instructions

This Asian Deviled Eggs recipe all starts with Soy Sauce & Wasabi Boiled Eggs. Click here for recipe. (Recipe is also linked in recipe card)

There is nothing complicated about this process – you just need to plan ahead.

Hard boil, cool & peel your eggs. Then drop them in a mason jar with a mixture of soy sauce, wasabi paste, rice vinegar & sugar. Let them sit for at least 24 hours in the fridge – another day or two is great as well.

Click here if you haven’t quite yet found your technique to making perfect & easily peelable hard boiled eggs.

After your hard boiled eggs have soaked for 1-3 days in the soy sauce mixture, you’re ready to make some Soy Sauce and Sriracha Deviled Eggs.

Carefully slice the eggs in half length-wise & remove yolks.

Combine egg yolks, mayo & sriracha sauce in a bowl. Mash & mix until smooth and thoroughly combined.

I prefer about 2 teaspoons of sriracha sauce – I think it’s the perfect amount of heat for all tastes. You can certainly go heavier, but too much heat will take away from the flavor of the soy sauce & wasabi egg.

You can spoon the filling in, use a pastry bag or pipe it in with a sandwich bag with a corner snipped…I prefer the sandwich baggie method – quick, simple & minimal mess & clean-up.

Serve

I serve these Soy Sauce and Sriracha Deviled Eggs pretty much as is. Sprinkle some pepper or paprika & they’re ready to go.

If you want to go fancier, try a smear of wasabi underneath for those that love the heat or drizzle with additional sriracha sauce.

Hope you enjoy!

Amanda ♥

Asian Deviled Eggs

Soy Sauce and Sriracha Deviled Eggs. Hard Boiled Eggs Soaked in Soy Sauce with a Spicy Sriracha Mayo mixture for the yolks. Unique, tasty & loads of flavor!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 1 day d

Course Appetizer, eggs

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 6 soy sauce soaked eggs recipe link in notes
• 1/4 cup real mayonnaise
• 2 teaspoon sriracha sauce
• 1/8 teaspoon salt
• pinch black pepper
• black pepper, paprika to serve

Instructions

 

• Slice eggs in half lengthwise. Remove yolks and set into small mixing bowl. Set white aside.
• Using a fork, mash the yolks. Add mayonnaise, sriracha sauce, salt and pepper. Continue to mash & mix until smooth and completely combined.
• Using the yolk mixture, evenly fill the hollow of the whites. You can use a spoon, a small cookie scoop, piping bag or a sandwich bag with a corner snipped off.
• Sprinkle with additional pepper, paprika or chives if preferred.

  Deviled eggs always taste best if given a few hours for flavors to blend. If possible, make a few hours ahead (or the day ahead) and store refrigerated & covered until to ready to serve.

Notes

Click for Recipe for Soy Sauce Boiled Eggs

Keyword deviled eggs, eggs

Tried this recipe?Let us know how it was!