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Umami Deviled Eggs

Image for Umami Deviled Eggs
plate

Yield

Serves 8

prep

Prep Time

10 minutes

cook

Cook Time

5 minutes

clock

Total Time

2 hours 15 minutes

kikkoman products used:

ingredients

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

directions

  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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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