Asian Deviled Eggs

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

Total Time 20

Servings servings

Calories 55kcal

Author Deborah Harroun

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.
12 large boiled eggs
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.
4 tablespoons mayonnaise, 2 tablespoons soy sauce, 1- inch ginger, 3 green onions, 2 cloves garlic, A few dashes of hot sauce, 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.
Chopped cilantro

Notes

Adapted from The Rachael Ray Show

Nutrition 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.

Nutrition