Soy-Ginger Deviled Eggs
Recipe: #20726
August 29, 2015
Categories: Snacks, Eggs, Appetizers, Asian, Japanese, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, July 4th, Labor Day, Mothers Day, New Years, Picnic, Potluck, St Patricks Day, Sunday Dinner, Thanksgiving, Wedding, Marinate, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, more
"I got the idea for this recipe after trying Mikekey's #recipe20288 These devilled eggs are divine!!"
Original is 12 servings
Ingredients
Nutritional
- 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 by Step Method
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
Enjoy!
Tips
No special items needed.
1 Reviews
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