Soy-Ginger Deviled Eggs

Prep Time
Cook Time
Ready In

"I got the idea for this recipe after trying Mikekey's #recipe20288 These devilled eggs are divine!!"

Original recipe yields 12 servings


  • 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

Step 1

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.

Step 2

Place in the refrigerator for 8 hours or overnight, swishing the bag every so often to allow the soy to evenly color the eggs.

Step 3

Remove eggs from soy, rinse and gently pat dry.

Step 4

Slice the eggs in half lengthwise and carefully remove the yolks and placing in a bowl.

Step 5

Mash the yolks with a fork and mix well with the mayonnaise and onions.

Step 6

Spoon the yolk mixture into the empty cavity of the egg whites and let them sit in the refrigerator for a couple of hours.

Step 7

Drizzle a bit of the Sriracha sauce over the devilled eggs.

Step 8


Tips & Variations

No special items needed.



What a lovely savory treat Bea. The deviled eggs were quick and easy to make with great results. Love the flavor imparted by the soy and ginger, what a lovely after taste this has. Made exactly as written and wouldn't change a thing. Made FYC Tag Game.

review by:
(5 Dec 2015)