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Deviled eggs take on a taste of the Orient!

Far East Deviled Eggs on Taste and Tell



UPDATE: Cesar Deviled Eggs and Go Green (Olive) Deviled Eggs have been moved. Click on the links for the recipes!

I know what you’re thinking – just what we need. Another deviled egg recipe. Yes – I know there are deviled egg recipes galore on the internet and blogs right now, but I think these 3 ideas are good enough – and original enough – to share with you today! Plus, it is Saturdays with Rachael Ray, and Ms. Ray claims to be a connoisseur of deviled eggs. These are the first deviled egg recipes of hers that I’ve tried, and if all of her deviled egg recipes are this good, I’ll be trying a lot more!!

I really did love all of them, but this first egg was my favorite. Who would have ever thought to put Asian flavors with a deviled egg? The soy sauce is a prominent flavor, with just a hint of ginger in the background. And don’t forget the cilantro garnish – it really does add a lot to the final flavor.

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Far East Deviled Eggs

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 12 eggs

Far East Deviled Eggs

Deviled eggs take on a taste of the Orient!

Ingredients

  • 12 eggs
  • 1-inch ginger, peeled and finely grated
  • 3-4 scallions, thinly sliced
  • 2-3 cloves garlic, finely chopped or grated
  • 2 tablespoons tamari or soy sauce
  • a few dashes of hot sauce
  • 2 tablespoons mayonnaise
  • freshly ground pepper
  • cilantro, chopped or whole leaves, to garnish

Instructions

  1. Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes.
  2. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water. Roll each egg on a work surface to crack the shell then carefully peel off the eggshells.
  3. Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them.
  4. Break the egg yolks up a little bit using a fork. Add in the ginger, scallions, garlic, tamari, hot sauce and mayo. Give it a good stir and a dash of salt and freshly ground black pepper to taste.
  5. Make yourself a fancy instant pastry bag by spooning the egg yolk mixture into a plastic re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, garnish them with cilantro, close the carton lid and you’re good to go.
  6. ----------------
  7. From The Rachael Ray Show
http://www.tasteandtellblog.com/saturdays-with-rachael-ray-deviled-eggs-3-ways/

I love that deviled eggs are so versatile – I’m sure we all have our favorite way to prepare them! But I know what I’ll be doing with my eggs after the big hunt on Sunday!

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8 Responses to Far East Deviled Eggs {Saturdays with Rachael Ray}

  1. Katrina says:

    I love deviled eggs and love trying out different ways to make them. I’m surprised that the first one’s ended up being your favorite! Who knew those flavours would make an awesome devilled egg!? I’ll give that recipe a try first. Thanks for sharing.

  2. Jacqueline says:

    Wow, these sound fantastic! I love how you cut them the other way, I haven’t ever seen that done and they are so much more elegant. I am thinking these need to be on the table tomorrow – now which variety!
    Have a wonderful Easter Weekend.

  3. Joanne says:

    I’m pretty certain the far east eggs would have been my favorite as well! Who could resist that ginger!

  4. Jenna says:

    The Asian ones sound delicious.

  5. Charissa says:

    Ooh. I. LOVE. DEVILED. EGGS. You may now catch me because I’m swooning. This looks soooo good. I was thinking of making some today but we don’t have a whole lot of eggs left. Sniff. Looks divine though!

  6. Just found your blog and I LOVE it!!! I never liked deviled eggs very much but I never thought to make them with different flavors like this. Such an awesome idea. I think I will have to give them another try :-)

    Definitely going to follow your blog, I can’t wait to see what you post next!

  7. Oh boy, these all look good. I think Caesar would be my favourite as I’m a huge fan of Caesar salad. A little crumb of bacon would really boost this and make it more like a Caesar salad though right? There isn’t anything wrong with bacon and eggs.

  8. […] Far East Deviled Eggs {Saturdays with Rachael Ray} Go Green (Olive) Deviled Eggs […]

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