Recipe
Umami Deviled Eggs
About
Take a classic appetizer to the next level with these Soy-Marinated Deviled Eggs, where hard-boiled eggs are steeped in an aromatic, savory bath before being filled with a creamy yolk mixture. Powered by Kikkoman® Soy Sauce and Kikkoman® Kotteri Mirin®, the flavorful marinade infuses the egg whites with a rich mahogany color, deep umami flavor, and a subtle kick from garlic and red pepper flakes. The eggs are then finished with a velvet-smooth filling of whipped yolks, mayonnaise, tangy Dijon mustard, and fresh dill. Garnish with paprika and chives for an irresistible fusion twist that is sure to be the star of your next holiday, party, or game-day platter.
Ingredients
Adjust Portions:
-
For Marinated Eggs
- 1 cup water
- 1 cup Kikkoman® Soy Sauce
- ½ cups Kikkoman® Kotteri Mirin®
- 2 tbsp cane sugar
- ½ cups chopped green onion
- 1 tbsp minced garlic
- ½ tsp red pepper flakes
- 8 peeled hard boiled eggs
-
For Deviled Eggs
- ⅓ cups mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp fresh dill
- ⅛ tsp paprika
- 1 tbps chopped chives
For Marinated Eggs:
- 1 cup water
- 1 cup Kikkoman® Soy Sauce
- 1/2 cup Kikkoman® Kotteri Mirin®
- 2 tbsps cane sugar
- 1/2 cup chopped green onion
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 8 peeled hard boiled eggs
For Deviled Eggs:
- 1/3 cup mayonnaise
- 2 tbsps Dijon mustard
- 1 tbsp fresh dill
- 1/8 tsp paprika
- 1 tbps chopped chives
Directions
- 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.
- 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.
- 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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