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Umami Deviled Eggs

Umami Deviled Eggs | This favorite picnic recipe gets its unique flavor from umami marinade, creating a twist on a family classic. The eggs are great as an appetizer on game day, a Mother’s Day brunch surprise, or a tasty side dish recipe for barbecue season! Serve deviled eggs with a side salad for a light lunch on a weekday. Kids can help out in the kitchen by measuring and stirring the easy marinade, whipping up the delicious creamy filling with a fork, or sprinkling the garnish.


Yield: Serves 8
Prep Time: 10 minutes
Inactive Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 15 minutes

For Marinated Eggs  
1 cup water
1 cup Kikkoman® Soy Sauce
½ cup Kikkoman® Kotteri Mirin®
2 tablespoons cane sugar
½ cup chopped green onion
1 tablespoon minced garlic
½ teaspoon red pepper flakes
8 peeledhard-boiledeggs

For Deviled Eggs
⅓ cup mayonnaise
1-2 tablespoons Dijon mustard
1 tablespoon fresh dill
⅛ teaspoon paprika
1 tablespoon chopped chives


  1. In a saucepan, combine water, soy sauce, mirin, sugar, green onion, garlic, and red pepper flakes and bring to a simmer over medium heat. Reduce heat to low and continue to simmer for 5 minutes. Turn heat off and cool mixture to room temperature.
  2. Place hard-boiled eggs in soy sauce marinade and cover. Refrigerate for 2-4 hours. Marinate for 2 hours if you prefer your food to taste lighter on salt.
  3. Remove eggs from marinade and slice in half lengthwise. Scoop out yolks and add to a mixing bowl, then mash them into a fine paste with a fork. Add mayonnaise, Dijon mustard and dill. Stir well to combine. Spoon or pipe mixture into center of eggs and top with paprika and chives. Refrigerate until serving.


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