Asian deviled eggs are a new twist on traditional deviled eggs, flavored with soy sauce, ginger and sriracha hot sauce! Perfect little bite for snacking or entertaining!
Happy Sunday! Popping in with another quick recipe post today since I’m catching a flight back to South Carolina from Boston where I was celebrating my little brother’s birthday.
Today is Recipe Redux and the theme is small bites, aka my favorite kind of eating because I get to try all the things. I planned on whipping up a tapas style meal while we were camping in Acadia last week. But alas, the hubs decided not to pack our cooking equipment at the last minute without informing me. Thanks a bundle.
Thankfully I had a snap of these Asian deviled eggs on my cell phone and if you ignore my lack of egg peeling skills, they’re actually really tasty! Hard boiled eggs are one of those snacks I recommend quite frequently to my clients, since you really need a little fat and/or protein with your snacks to satisfy until meal time. While deviled eggs do take a little bit longer, when you’ve got a little extra time, it’s a nice change of pace from plain hard boiled eggs.
These have an Asian flavor profile with soy sauce, ginger and a bit of sriracha. It’s another one adapted from a Rachael Ray cookbook – I was on a bit of a roll with her cookbook last week, because I felt so bad about the Rachael Roy/Ray Becky with the good hair fiasco.
Even though we’re past fat fear, mayo still gets such a bad rep. But really it’s just oil emulsified with egg yolk and flavored with a bit of vinegar, whipped into a creamy spread. Just look for a brand made with a more nutritious oil – I usually purchase ones made with expeller pressed canola oil or olive oil. I also really like the taste of vegan mayos like Hampton Creek, maybe even just as much as regular mayo! If you’re really anti-mayo (some people are totally freaked out by it!), try a little Greek yogurt instead. It’ll have a tangier taste but still the same creaminess as long as you use full fat.
- 12 eggs
- 3 tablespoons mayo
- 1½ tablespoons soy sauce
- 2 teaspoons freshly grated ginger
- 1 teaspoon sriracha
- 1 scallion, thinly sliced
- Cilantro, for serving
- Place eggs in a large pot and cover with a couple inches of water. Bring water to a boil. Once at a boil, cover, turn off heat, and let sit 10 minutes.
- Using a slotted spoon, remove hard boiled eggs and place in a large bowl of ice water. Let cool 10-20 minutes.
- Once cold, carefully peel eggs. Slice in half and scoop the yolks into a medium bowl. Add mayo, soy sauce, ginger, sriracha, and scallion. Mash and season with black pepper to taste. Divide filling evenly between eggs. Garnish with cilantro and serve.