Serves 12
735 min
Soy Sriracha Deviled Eggs
Recipe GLPR072aa781e8daf8
Elegant deviled eggs with a savory Asian twist. Hard-boiled egg whites are marinated in soy sauce until deeply flavored, then filled with a creamy, spicy yolk mixture made with mayonnaise, sriracha, and mustard. Topped with fresh green onions and a drizzle of sriracha for heat and color. Perfect for appetizers or a protein-rich snack.
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Ingredients
6 large eggs, hard-boiled
1 cup low-sodium soy sauce
1/3 cup mayonnaise
1/2 teaspoon brown mustard
1/2 teaspoon sriracha
2 green onions, sliced
Kosher salt, to taste
Black pepper, to taste
Sriracha for drizzling
Directions
Carefully peel the shells from the hard-boiled eggs and slice each egg lengthwise in half. Gently scoop out the yolks and transfer them to a small mixing bowl, setting aside the empty egg white halves.
Pour the low-sodium soy sauce into a shallow dish (approximately 8x8 inches). Arrange the hollow egg white halves in the soy sauce, making sure they are submerged. Cover the dish with plastic wrap and refrigerate for 6 hours.
After 6 hours, carefully flip each egg white half in the soy sauce. Re-cover and return to the refrigerator for another 6 hours, allowing the flavors to fully penetrate the egg whites.
While the egg whites are marinating, prepare the yolk filling by combining the reserved egg yolks, mayonnaise, brown mustard, sriracha, and a pinch of kosher salt and black pepper in the small mixing bowl. Stir until smooth and creamy. Cover and refrigerate until ready to use.
After the second marinating period, remove the egg white halves from the soy sauce and pat them dry with paper towels to remove excess liquid.
Spoon or pipe the yolk filling into the hollowed center of each egg white half. Arrange the filled eggs on a serving platter and garnish with the sliced green onions. Drizzle lightly with additional sriracha and serve.
