Deviled Eggs: 3 Ways | Tastemade

Give deviled eggs an Asian twist with Thai, Korean and Japanese seasonings. Presented by Kikkoman.

More here: http://www.kikkomanusa.com/grill

Recipe Below:

Ingredients

6 eggs
2 cups Kikkoman Less Sodium Soy Sauce
1 ½ cups mirin
½ cup Kikkoman Rice Vinegar

Japanese Variation
1 Tbsp mayonnaise
1 tsp mustard
¼ tsp white pepper
½ tsp yuzu kosho
Garnish: green furikake

Korean Variation
1 Tbsp mayonnaise
1 tsp mustard
1 tsp gochujang
1 Tbsp kimchi, drained and minced
Garnish: black sesame seeds & minced kimchi

Thai Variation
1 tsp lemongrass paste
1 tsp green curry paste
1 tsp mustard
¼ tsp fish sauce
1 Tbsp coconut cream
Garnish: 1 shallot, thinly sliced and fried & 2 cloves garlic, thinly sliced and fried

Steps

1.) Boil eggs for 7 minutes. Allow eggs to sit in the water 7 more minutes, then transfer to ice water and peel.
2.) Completely submerge eggs in Kikkoman Less Sodium Soy Sauce, Kikkoman Rice Vinegar, and mirin and soak for 2–6 hours.
3.) Halve eggs and separate 2 whole yolks into 3 separate bowls, reserving the whites.
4.) Mix ingredients for each variation together (except garnishes) until smooth.
5.) Place each mix into parchment cones. Pipe into egg whites.
6.) Top with garnishes and serve.

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