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Hoisin-It-Nice Deviled Eggs

 Hoisin-It-Nice Deviled Eggs
Add an Asian twist to deviled eggs! Shrimp, hoisin and soy sauce boost flavor and amp up the fun. —Taste of Home Test Kitchen
12 ServingsPrep/Total Time: 25 min.


  • 12 uncooked small shrimp, peeled and deveined
  • 3 teaspoons hoisin sauce, divided
  • 1 garlic clove, minced
  • 1-1/2 teaspoons reduced-sodium soy sauce, divided
  • 2 teaspoons canola oil
  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • Dash ground ginger
  • Minced chives


  • In a small skillet, saute the shrimp, 2 teaspoons hoisin sauce,
  • garlic and 1 teaspoon soy sauce in oil until shrimp turn pink.
  • Remove from the heat; set aside.
  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a
  • small bowl, mash yolks. Add the mayonnaise, ginger and remaining
  • hoisin and soy sauce; mix well. Stuff or pipe into egg whites.
  • Garnish with shrimp and chives. Refrigerate until serving. Yield: 1
  • dozen.
Nutritional Facts: 1 stuffed egg half equals 91 calories, 7 g fat (1 g saturated fat), 119 mg cholesterol, 114 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

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Hoisin-It-Nice Deviled Eggs (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer