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Soy Sauce Ramen Deviled Eggs

Soy sauce ramen deviled eggs pair jammy, soy-marinated egg whites with a smooth, tangy sesame filling. Scallion, sesame seeds, and crumbled nori add a savory ramen-inspired finish.
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Prep Time 20 minutes
Cook Time 11 minutes
Cooling and marinating 5 hours 10 minutes
Total Time 5 hours 41 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the eggs and marinade
  • 6 eggs large
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup water
  • 2 tbsp mirin
  • 1 tbsp granulated sugar
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp rice vinegar
  • 0.5 tsp toasted sesame oil
For the topping
  • 1 scallion thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 nori sheet, crumbled

Equipment

  • 1 3-quart saucepan

Method
 

Cook and marinate the eggs
  1. Place the eggs in a 3-quart saucepan and cover with cold water by 1 inch; bring to a boil over high heat, then cover, remove from the heat, and let stand for 11 minutes.
  2. Transfer the eggs to a bowl of ice water and cool for 10 minutes, then peel them gently.
  3. Whisk the soy sauce, 1/2 cup water, mirin, and sugar in a small bowl until the sugar dissolves; place the peeled eggs in a resealable bag, pour in the marinade, seal, and refrigerate for 4 to 6 hours, turning the bag once.
Make the filling
  1. Remove the eggs from the marinade and pat dry; halve them lengthwise and put the yolks in a bowl, then mash with the mayonnaise, rice vinegar, and sesame oil until smooth.
Fill and garnish
  1. Arrange the egg whites on a serving plate, spoon or pipe the filling into them, and top with the scallion, sesame seeds, and nori; refrigerate until serving.

Notes

Turn the marinade bag once so the eggs color evenly. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free tamari in place of soy sauce.