Description
These Asian Deviled Eggs, inspired by ramen eggs, offer a bold and umami-rich twist on the classic appetizer. Featuring soy-marinated egg whites filled with a creamy miso yolk filling, finished with Japanese-inspired garnishes, they are perfect for parties, brunch, or special occasions like Easter. The recipe includes a flavorful soy marinade infusion and a miso-enhanced filling that blends perfectly for a unique taste experience.
Ingredients
Eggs
- 12 large eggs, preferably at room temperature
- Salt, for boiling water
Soy Marinade
- 1 cup soy sauce
- ½ cup dark soy sauce or ketjap manis
- ½ cup brown sugar (100 g)
- 1½ cups cold water
- 2 star anise
- 5 cardamom pods (optional)
- 3 tbsp whole black peppercorns (optional)
- 4 garlic cloves (optional)
- 1-inch piece ginger, sliced (optional)
- ½ tsp Chinese five spice (optional)
Miso Egg Yolk Filling
- 3–4 tbsp white miso (adjust to taste)
- ¼–⅓ cup good-quality mayonnaise
- ½ tbsp honey
- ½ tsp white pepper (or black pepper)
Garnishes (choose 1–2)
- Shichimi togarashi
- Finely chopped green onions
- Furikake
- Ikura (salmon roe)
- Sesame seeds
Instructions
- Hard-Boil the Eggs: Place the eggs in a large pot in a single layer, add enough salted water to cover by 1 inch, and bring to a boil. Remove from heat briefly, then carefully lower the eggs into the boiling water. Return to high heat, cover, and bring back to a boil within 30–60 seconds. Reduce heat to a simmer and cook for 11 minutes. Immediately transfer eggs to an ice bath or cold running water, cool completely, then peel under running water and set aside.
- Prepare the Soy Marinade: In a saucepan, combine soy sauce, dark soy sauce, brown sugar, and all spices. Simmer over medium heat for 5 minutes covered. Remove from heat and let infuse for at least 20 minutes. Stir in cold water and allow the marinade to cool completely to room temperature or chilled.
- Marinate the Eggs: Place peeled eggs into a bowl or container and pour over the cooled marinade, ensuring eggs are fully submerged (use a small plate if needed). Marinate for 8–24 hours, turning occasionally for even coloring. Remove eggs, slice lengthwise with a sharp knife, and carefully remove yolks.
- Make the Miso Yolk Filling: In a bowl, mash the reserved egg yolks with ¼ cup mayonnaise, white miso, honey, and white or black pepper until smooth and creamy. Adjust consistency and flavor with remaining mayonnaise or miso as needed, being cautious of saltiness. Transfer filling to a piping bag fitted with a star tip.
- Assemble the Deviled Eggs: Sprinkle a pinch of shichimi togarashi into each egg white half. Optionally add a few drops (less than ¼ tsp) of soy marinade to each cavity. Pipe the miso yolk filling into the egg whites and garnish with chosen toppings such as finely chopped green onions, furikake, ikura, or sesame seeds just before serving.
Notes
- The recipe requires planning ahead due to an overnight marinating step for best flavor and color.
- Use room temperature eggs to reduce cracking during boiling.
- Optional marinade spices can be omitted or adjusted based on preference.
- Garnishes can be customized to your liking; adding salmon roe enhances seafood flavor and visual appeal.
- Store deviled eggs loosely covered or airtight in the refrigerator and consume within 1 day for optimal freshness.
