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.
Course Appetizer
Cuisine Asian
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 24servings
Calories 55kcal
Author Deborah Harroun
Ingredients
12large boiled eggs
4tablespoonsmayonnaise
2tablespoonssoy sauce
1-inchgingerpeeled and finely grated
3green onionsthinly sliced
2clovesgarlicminced
A few dashes of hot sauce
Salt and pepper
Chopped cilantrofor 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.
Notes
Adapted from The Rachael Ray ShowNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.