Soy-Ginger Deviled Eggs
August 29, 2015
Categories: Snacks, Eggs, Appetizers, Asian, Japanese, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Regional Holiday, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Wedding, Winter, Marinate, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Spring more
"I got the idea for this recipe after trying Mikekey's #recipe20288 These devilled eggs are divine!!"
- Serving Size: 1 (43.4 g)
- Calories 58.9
- Total Fat - 3.6 g
- Saturated Fat - 1 g
- Cholesterol - 105.4 mg
- Sodium - 739.5 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.1 g
- Sugars - 0.5 g
- Protein - 4.2 g
- Calcium - 18.2 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Place the eggs in a medium re-sealable plastic bag and add the soy sauce and grated ginger, gently swish together and seal the bag taking as much of the air as you can.
Place in the refrigerator for 8 hours or overnight, swishing the bag every so often to allow the soy to evenly color the eggs.
Remove eggs from soy, rinse and gently pat dry.
Slice the eggs in half lengthwise and carefully remove the yolks and placing in a bowl.
Mash the yolks with a fork and mix well with the mayonnaise and onions.
Spoon the yolk mixture into the empty cavity of the egg whites and let them sit in the refrigerator for a couple of hours.
Drizzle a bit of the Sriracha sauce over the devilled eggs.
Tips & Variations
No special items needed.