Name: Asian-Style Deviled Eggs
Total time: PT2700.0S
Yield: 6
Ingredients: 6 Egg; 3 tablespoon Mayonnaise; 1 teaspoon Sriracha; 1/4 teaspoon Wasabi Paste; 1 1/2 teaspoon Unagi Sauce; 1/2 teaspoon Mirin; 1 tablespoon Fresh Ginger; 3/4 teaspoon Chili Pepper; 1 teaspoon Granulated Sugar; to taste Salt; to taste Scallion

Lovely deviled eggs with an eastern twist. Sriracha and ginger make this classic unique and elegant.

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Appetizers

Dairy-Free

Eggs

American

Stove

Grain-Free

Intermediate

Low Salt

Nut-Free

Soy-Free

Low-Sugar

Pescatarian

Gluten-Free

Brunch

Asian

Lunch

Snack

Shellfish-Free

Easter

Game Day

Japanese

Asian-Style Deviled Eggs

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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calcium

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Mayonnaise

tablespoon

Sriracha

teaspoon

Wasabi Paste

Unagi Sauce

Mirin

Fresh Ginger

Chili Pepper

Granulated Sugar

Salt

to taste

Scallion

Put the {@0:} in a small pot and cover with water. Set on high heat. Once the water is at a hard rolling boil, set a 2-minute timer. After 2 minutes, put the lid on the pot and turn off the heat.

Put the Egg (6 N/A) in a small pot and cover with water. Set on high heat. Once the water is at a hard rolling boil, set a 2-minute timer. After 2 minutes, put the lid on the pot and turn off the heat.

Put the Egg (6) in a small pot and cover with water. Set on high heat. Once the water is at a hard rolling boil, set a 2-minute timer. After 2 minutes, put the lid on the pot and turn off the heat.

Keep the pot on the burner, but of the hot stovetop for 12 minutes. Prepare an ice bath, and transfer the eggs immediately until they're completely cool to the touch.

While you wait for the eggs to finish, mince the {@0:} and slice the {@1:} finely at an angle.

While you wait for the eggs to finish, mince the Fresh Ginger (1 tablespoon) and slice the Scallion ( to taste) finely at an angle.

While you wait for the eggs to finish, mince the Fresh Ginger (1 Tbsp) and slice the Scallion (to taste) finely at an angle.

Peel the eggs, slice in half, and scoop the yolks out into a small bowl.

Add the {@0:}, {@1:}, {@2:}, {@3:}, {@4:}, minced ginger, {@5:}, {@6:}, and {@7:} to the yolks and mix well.

Add the Mayonnaise (3 tablespoon), Sriracha (1 teaspoon), Wasabi Paste (1/4 teaspoon), Unagi Sauce (1 1/2 teaspoon), Mirin (1/2 teaspoon), minced ginger, Chili Pepper (3/4 teaspoon), Sugar (1 teaspoon), and Salt ( to taste) to the yolks and mix well.

Add the Mayonnaise (3 Tbsp), Sriracha (1 tsp), Wasabi Paste (1/4 tsp), Unagi Sauce (1 1/2 tsp), Mirin (1/2 tsp), minced ginger, Chili Pepper (3/4 tsp), Granulated Sugar (1 tsp), and Salt (to taste) to the yolks and mix well.

Put the filling mixture in a plastic bag and cut the tip off a corner. Use this bag to pipe the filling into the empty eggs halves. Garnish with scallions and chili pepper.

Asian-Style Deviled Eggs

45MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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