This deviled egg recipe is for the adventurous eater. Deviled Soy Sauce Eggs are first cooked in a soy sauce mixture then prepared into deviled eggs. Top with sesame seeds and chives. These eggs are full of Asian flair and unique flavor!
I am proud to be partnering with Stonyfield, Le Creuset and Kitchen IQ to bring you this tasty recipe! As always, all opinions are 100% mine.
By now you all know that I love to take classic family recipes and give them a unique twist. It’s kinda my thing. Plus, I just get a little bored eating the same thing prepared the same way over and over and over. Like deviled eggs. Sure they are delicious and always a part of my family’s holiday feasts. But, sometimes it is nice to dress ’em up and make them interesting.
A while back I happened to notice an Instagram post from Belly Full. Amy posted a photo of her soy sauce eggs. I was intrigued and made some that day! They were terrific! Salty, briny hard-boiled eggs make the perfect snack. I decided to take it a bit further and make Deviled Soy Sauce Eggs. Not only is this a truly unique deviled egg recipe but these eggs are also a gorgeous addition to any feast!
First you boil the eggs as you would normally. Instead of marinating the boiled eggs in soy sauce overnight I simmered them just long enough to infuse the color and flavor into the egg white.
Then just make the deviled eggs as usual. I use Stonyfield Organic Smooth & Creamy Whole Milk Plain Yogurt. I find that regular yogurt and Greek yogurt work just fine in deviled egg recipes. And ditching the mayo makes these Deviled Soy Sauce Eggs healthier.
I used my new Kitchen IQ flexible cutting board for prepping. Then I served the eggs in a gorgeous Le Creuset deviled egg tray.
Who’s ready for the holiday feasts!?!?!
You may want to double this recipe for family gatherings because a person can easily eat 4 or 5 eggs . . . Just Me?
Top with sesame seeds and chives for a nice presentation. There you have it, a family favorite comfort food with a little Asian flair!
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Deviled Soy Sauce Eggs (no mayo)
Soy Sauce Eggs
- 6 Boiled Eggs
- 1 Cup Soy Sauce
- 1½ Cups Water
- 2 Tablespoons Sugar
- 2 Tablespoons Toasted Sesame Oil, optional
- 3 Tablespoons Stonyfield Whole Milk Plain Yogurt or Greek Yogurt
- Pinch Salt
- Sesame Seeds
My Boiled Egg Method
- Place eggs in 3.5 quart pot and cover with cold water. Bring to a full boil over medium/high heat. Once boiling; turn off heat and cover for 10 minutes. Run eggs under cold water. Let cool before peeling.
Deviled Soy Sauce Eggs
- Peel eggs and transfer to small pot.
- Mix soy sauce, water, sugar and sesame oil. Pour over eggs.
- Heat eggs on medium until gently boiling. (rotate eggs occasionally)
- Once boiling, decrease heat and simmer for 5 minutes.
- Remove from heat and allow to sit in soy sauce mixture for 10-15 minutes.
- Remove eggs from soy sauce and refrigerate until cold.
- Slice eggs in half (lengthwise), transfer yolks to small bowl and set egg whites aside.
- Combine yolks, yogurt and salt. Stir with fork until smooth.
- Spoon mixture into egg whites. Top with sesame seeds and chives before serving.
Smoked Salmon Deviled Eggs1
Ashley @ Big Flavors from a Tiny Kitchen says
What a fun spin on classic deviled eggs! Great recipe! 🙂
Nicole Harris says
Love the twist on the traditional deviled eggs!
Nicole Harris says
Thanks a bunch!