Soy Sauce Deviled Eggs
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- Level: Easy
- Total: 5 hr 15 min (includes marinating and cooling times)
- Active: 30 min
- Yield: 16 deviled egg halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 111
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 119 mg
- Sodium
- 912 mg
These are a tribute to Molly’s grandma’s red-cooked pork shoulder. When Molly and her family make that familial dish, they braise hard-boiled eggs in the cooking liquid, similar to a soy sauce egg. She takes these eggs one step further and devils them with mayo. Hers and the Midwest’s favorite.
- Level: Easy
- Total: 5 hr 15 min (includes marinating and cooling times)
- Active: 30 min
- Yield: 16 deviled egg halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 111
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 119 mg
- Sodium
- 912 mg
Ingredients
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Directions
- Bring a large saucepan of water to a boil over medium-high heat. Carefully add the eggs and boil for 9 to 10 minutes. Using a spider or slotted spoon, remove the eggs to an ice bath to cool completely. Peel and set aside.
- In the same saucepan used to cook the eggs (now empty), combine the 4 cups of water, soy sauce, dark brown sugar, sliced ginger, garlic and star anise. Bring to a gentle boil to dissolve the sugar and remove from the heat. Let cool until just warm, about 20 minutes.
- Add the eggs to the warm marinade. Top with a small plate to weigh the eggs down and let the marinade cool to room temperature. Refrigerate for at least 4 hours and up to 8 hours. (The eggs will take on more color and flavor the longer they marinate.)
- Remove the eggs from the marinade and pat dry. Halve lengthwise and add all of the yolks to a medium bowl. Reserve 16 halves (save the remaining 4 halves for a snack or chop and toss in a salad or on avocado toast). Add the mayonnaise, rice vinegar, mustard, salt and grated ginger. Mash well with a fork until very smooth.
- Transfer to a piping bag and snip off a corner. Pipe the filling into the egg white halves. Garnish with the scallion and sesame seeds. Drizzle with hot sauce and serve. (Eggs can also be filled a few hours ahead and refrigerated; garnish at the last minute.)
- Leftovers will keep in a sealed container in the fridge for 1 to 2 days.
