Deviled eggs take on a taste of the orient in these Asian Deviled Eggs. Soy sauce, ginger and garlic make for a delicious change to a classic.
If you love deviled eggs, check out these 50 Deviled Egg Recipes!
Asian Deviled Eggs
I love deviled eggs. This is no surprise. In fact, I can’t make them very often because I will want to eat a whole batch of them myself. Especially these Asian Deviled Eggs.
I know what you are thinking – Asian flavors in a deviled egg? Let me just tell you right now – these are pretty darn amazing. The soy sauce is a prominent flavor, with just a hint of ginger in the background. And don’t forget the cilantro garnish – it really does add a lot to the final flavor.
You’re going to want to boil up an extra dozen eggs this Easter so you can have a batch of these Asian Deviled Eggs!
How to Make Asian Deviled Eggs
This deviled egg recipe is really easy to make.
- Start by boiling your eggs. Make sure they are cooled completely before peeling them. Once they are peeled, cut the eggs in half and gently scoop out the yolks.
- Place the yolks in a bowl and use a fork to break them up.
- Add the mayonnaise, soy sauce, ginger, green onions, garlic and hot sauce to the yolks and mix everything completely.
- Taste the mixture and season to taste with salt and pepper.
- Transfer the filling to a ziplock bag. Cut one corner off, and use the bag as a piping bag to pipe the filling into the centers of the whites.
- Sprinkle the eggs with chopped cilantro, and then serve!
More Recipes Using Hard Boiled Eggs
Caesar Deviled Eggs
Protein Packed Cobb Salad Recipe
Egg Salad BLTs
Tools Used to Make these Asian Deviled Eggs
- My favorite way to “boil” the eggs is with my Instant Pot.
- You can use a ziplock bag to put the filling in the eggs, or you can use a piping bag.
- You can even get a special tray, just for serving deviled eggs!
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Asian Deviled Eggs
Ingredients
- 12 large boiled eggs
- 4 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1- inch ginger peeled and finely grated
- 3 green onions thinly sliced
- 2 cloves garlic minced
- A few dashes of hot sauce
- Salt and pepper
- Chopped cilantro for garnish
Instructions
- Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
- Use a fork to break up the yolks. Add in the mayonnaise, soy sauce, ginger, green onions, garlic and hot sauce. Mix to combine. Season to taste with salt and pepper.
- Transfer the filling to a large ziplock bag. Cut off the corner, and use the bag as a piping bag to fill the centers of the egg whites.
- Garnish the eggs with the chopped cilantro. Serve immediately, or refrigerate until ready to serve.
Bunny Eats Design says
Oh boy, these all look good. I think Caesar would be my favourite as I’m a huge fan of Caesar salad. A little crumb of bacon would really boost this and make it more like a Caesar salad though right? There isn’t anything wrong with bacon and eggs.
MegSmith @ Cooking.In.College says
Just found your blog and I LOVE it!!! I never liked deviled eggs very much but I never thought to make them with different flavors like this. Such an awesome idea. I think I will have to give them another try 🙂
Definitely going to follow your blog, I can’t wait to see what you post next!
Charissa says
Ooh. I. LOVE. DEVILED. EGGS. You may now catch me because I’m swooning. This looks soooo good. I was thinking of making some today but we don’t have a whole lot of eggs left. Sniff. Looks divine though!
Jenna says
The Asian ones sound delicious.
Joanne says
I’m pretty certain the far east eggs would have been my favorite as well! Who could resist that ginger!
Jacqueline says
Wow, these sound fantastic! I love how you cut them the other way, I haven’t ever seen that done and they are so much more elegant. I am thinking these need to be on the table tomorrow – now which variety!
Have a wonderful Easter Weekend.
Katrina says
I love deviled eggs and love trying out different ways to make them. I’m surprised that the first one’s ended up being your favorite! Who knew those flavours would make an awesome devilled egg!? I’ll give that recipe a try first. Thanks for sharing.