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.
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.
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.
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!
Asian Deviled Eggs
- 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
- 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.