Deviled eggs with a savory, spooky twist! They're a spin on the viral Korean marinated eggs, except with a deeper umami flavor and a fun, scary look. These marinated deviled eggs are easy to make, require only a few ingredients and are perfect for Halloween parties. —Tam To, Los Angeles, California
Ingredients
- 6 large eggs
- 1/3 cup finely chopped green onions
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 tablespoons minced garlic
- 2 tablespoons minced Thai chili peppers
- 1 teaspoon sesame oil
- 1 tablespoon mirin (sweet rice wine)
- filling:
- 2 tablespoons snipped fresh dill
- 1 tablespoon Japanese mayonnaise
- 1-1/2 teaspoons mirin (sweet rice wine)
- 1 teaspoon yuzu kosho
- 1 teaspoon miso paste
- 1 teaspoon sugar
Directions
- Fill a medium saucepan with water, bring to a boil. Carefully add eggs. Reduce heat to a simmer, cook 11-12 minutes. Immediately place eggs into a bowl of ice water. Let stand in ice water until completely cool.
- In a large bowl or reusable container, combine green onions, water, soy sauces, honey, sesame seeds, garlic, Thai chili peppers, sesame oil and mirin until well combined. Gently tap eggs onto the counter, creating small cracks all over the egg. Place eggs into marinade. Cover and refrigerate 3 hours or overnight.
- Remove eggs from marinade, discard marinade. Peel eggs and slice in half lengthwise. Remove yolks to a small bowl; set whites aside. Add dill, mayonnaise, mirin, yuzu kosho, miso and sugar; stir to combine. Spoon or pipe filling into egg whites.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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