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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 dozen


  • 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-boiled large 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.
Nutrition Facts
1 stuffed egg half: 91 calories, 7g fat (1g saturated fat), 119mg cholesterol, 114mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 5g protein.

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