These ramen egg inspired soy marinated Asian deviled eggs are a fantastic twist on the traditional deviled eggs! Spiced, and filled with a creamy yolk filling. Perfect as a party appetizer, and even for Easter!EASY- The recipe is easy, but there are several steps. Some planning ahead is required, since there is an overnight marinating step. THERE IS AN OVERNIGHT MARINATING STEP IN THIS RECIPE.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
12large eggspreferably at room temperature ( 2 oz / 57 g each)
Saltto salt the water
Marinade (make the marinade first to let the flavors infuse, and give it enough time to cool down)
½cupdark soy sauceor ketjap manis
½cupbrown sugar100 g
1 ½cupswatercold water
3tbspwhole black pepperoptional
½tspChinese five spiceoptional
Miso egg yolks filling
3 - 4tbspwhite miso
¼ - ⅓cupgood quality mayonnaise
½tspwhite pepperoptional you can use black pepper as well
To garnish (use 1 - 2 of these options)
Finely chopped green onions
Making the hard boiled eggs
Generously fill a large pot (large enough to fit the eggs at the bottom in one layer) with water and salt. The water level should be about one inch above the eggs. The salted water will prevent the egg whites from leaking out too much if the eggs crack.
Cover the pot and bring the water to a boil.
When the water is boiling, remove it from the heat temporarily, and then quickly (but carefully) lower the eggs into the water.
Immediately return the pot to the heat, and cover with a lid. Let it come to a boil on high heat (it should take no longer than 1 minute to come to a boil, preferably within 30 seconds).
When the water comes to a boil, lower the heat to a simmer, and immediately start the timer for 11 minutes.
In the meantime, get a large bowl ready with cold water and ice (or very cold water from the tap).
As soon as your timer goes off (i.e. 11 minutes), quickly transfer the eggs into the bowl with water and ice. Alternatively, place the eggs in cold water, but make sure there is a constant flow of water going in and out of the bowl, from the tap. This will help to cool down the eggs faster.
Allow the eggs to cool down completely.
Peel the eggs under running tap water (see notes in the post on how I peel these eggs). Take care not to crack or break the eggs.
Place the eggs in a bowl until you’re ready to use them.
Marinade (make the marinade first to give it time to cool down)
Place the soy sauce, dark soy sauce, sugar, and mirin in a pot. Add the spices that you're going to use as well.
Heat the mix over medium heat and bring it to a simmer. Let the mixture simmer for about 5 minutes, with the lid on.
Remove from the heat, and allow the spices to infuse the soy sauce for at least 20 minutes.
Stir in the cold water, and allow the marinade to come to room temperature, or chill it in the fridge to cool it down faster. You don't have to remove the spices from the marinade.
Once the marinade is at room temperature or chilled, it's ready to be used.
Soy sauce marinated eggs
Place the marinade in a large bowl or container. Place the eggs in the marinade, and make sure the eggs are fully submerged in the marinade. Use a small plate or saucer to help keep the eggs submerged.
The eggs should be in the marinade for at least 8 hours, or up to 24 hours. Move the eggs around in the marinade once or twice to ensure even marinating.
Remove the ramen eggs from the marinade and place them on a plate or bowl.
Cut them in half (lengthwise), with a sharp clean knife. Make sure to clean the blade before each cut, so that you get clean cuts.
Carefully scoop out and transfer the yolks into a bowl, and place the egg white halves on a tray.
Next, make the egg yolk filling once you have scooped out all the yolks into a bowl.
Miso egg yolk filling
Add about ¼ cup of mayonnaise and 3 tbsp of miso, pepper, and honey with the egg yolks and mix until creamy. Add the rest of the mayonnaise and miso to make the filling creamy enough to your liking or to add flavor (only if needed).
Place the filling in a pastry bag with a star tip (or any pastry tip) attached.
Asian deviled eggs - assembly
Sprinkle a generous amount of togarashi in each of the egg white halves.
Optional - add just a few drops (less than ¼ tsp) of the soy sauce marinade into each of the egg white halves.
Carefully pipe the egg yolk filling into the egg whites, over the togarashi (and marinade liquid, if using).
Sprinkle your choice of toppings on top. Here I used togarashi and spring onions. This can be done just before serving.
Loosely cover the deviled eggs with plastic wrap or keep them in an air-tight container and refrigerated until you’re ready to serve.
These deviled eggs can be made one day in advance, if stored properly in an air-tight container and in the fridge.