Deviled eggs take on a taste of the orient in these Asian Deviled Eggs. Soy sauce, ginger and garlic make for a delicious change to a classic.
- 12 large boiled eggs
- 4 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1-inch ginger, peeled and finely grated
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- A few dashes of hot sauce
- Salt and pepper
- Chopped cilantro, for garnish
- Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
- Use a fork to break up the yolks. Add in the mayonnaise, soy sauce, ginger, green onions, garlic and hot sauce. Mix to combine. Season to taste with salt and pepper.
- Transfer the filling to a large ziplock bag. Cut off the corner, and use the bag as a piping bag to fill the centers of the egg whites.
- Garnish the eggs with the chopped cilantro. Serve immediately, or refrigerate until ready to serve.
Adapted from The Rachael Ray Show
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1 egg half
- Calories: 55
- Sugar: 0 g
- Sodium: 137 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 107 mg
Keywords: Asian Deviled Eggs