These soy sauce pickled deviled eggs are deviled eggs like you’ve never had them before! The eggs are pickled in a sweet and salty soy sauce brine and then topped with an umami-rich miso mayo and smoky bonito flakes.
Soy Sauce Pickled Deviled Eggs

In the before times, December was all about cookie swaps, cocktail parties, and figuring out how to eat an entire meal of cookies and appetizers and call it dinner.

The first two are very much not happening, so I’m turning my hyperfocus to the third.

I love appetizers in all forms, but the deviled egg is something special. You start with a hard-boiled egg, which feels virtuous and completely dinner-worthy, and then you fill it with a rich, mayo-infused yolk that turns the whole thing into a study on decadence.

Soy Sauce Pickled Deviled Eggs

Not wanting to reinvent the deviled egg wheel for what a quick search on the internet tells me would be the gazillionth time, here we have deviled eggs like you’ve never seen them before.

First, you start with a soy egg, which is basically a hard-boiled egg that has been marinated in a mix of soy sauce, sugar, and warm spices so that the whites get absolutely infused with sweet and savory flavor. They are a classic component of Chinese and Japanese cuisine and, honestly, you could stop at this point in the recipe and have an egg that you’ll want to eat with everything, These have so many uses, including snacking, salads toppers, pasta mix-ins.

Soy Sauce Pickled Deviled Eggs

But we’re going to take them a step farther and top them with a miso-infused mayo (I used kewpie mayo, which is an egg yolk-based mayo that is super rich, a little sweet, and the only mayo I’ve ever learned to love) and bonito flakes.

What are bonito flakes, you ask? They are the secret ingredient here. The thing that really adds the wow factor and will have you coming back for more. Bonito is made of thinly shaved flakes of dried, smoked, and fermented tuna that are deeply savory and umami-rich. It’s hard to explain their flavor, but think smoky salty and also melt-in-your-mouth good.

Put all of these components together and you have a deviled egg flavor explosion that is pretty much unmatched in the appetizer world.

Soy Sauce Pickled Deviled Eggs

Soy Sauce Pickled Deviled Eggs
 
These soy sauce pickled deviled eggs are deviled eggs like you've never had them before! The eggs are pickled in a sweet and salty soy sauce brine and then topped with an umami-rich miso mayo and smoky bonito flakes.
Yield: 12 eggs
Ingredients
  • 1 cup soy sauce
  • 1 cup rice vinegar
  • ½ cup dark brown sugar
  • 1 cinnamon stick
  • 3 star anise pods
  • 4 garlic cloves
  • 12 large eggs, room temperature
  • 2 tsp to 1 tbsp kosher salt
  • 1 tsp white miso
  • 1 cup mayonnaise
  • ¼ cup bonito flakes
Instructions
  1. Combine the soy sauce, rice vinegar, brown sugar, cinnamon, star anise, garlic, and 1 cup water in a medium pot. Cook over medium heat until the brown sugar is completely dissolved. Remove from the heat and allow to cool completely.
  2. Meanwhile, place the eggs in a large saucepan and cover with water so that they are completely submerged. Add the salt and bring to a boil. Once the water is boiling, remove from the heat and cover the pan. Allow to sit for 7-10 minutes, depending on how cooked you want your yolk to be. Drain the eggs and transfer to a bowl of ice water to cool them and stop them from cooking. Once cool enough to handle, peel the eggs and place in a large container. Pour the soy sauce mixture over the eggs and place in the refrigerator. Allow to marinate for 2-6 hours and then drain the eggs.
  3. When ready to serve, whisk together the miso and mayonnaise in a medium bowl until smooth. Halve the eggs lengthwise and top with a spoonful of the miso mayo. Sprinkle with bonito and serve.
Notes
Recipe from Cook Like A Local

 

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2 Responses to Soy Sauce Pickled Deviled Eggs

  1. SallyBR says:

    Now that is quite unusual and unique and gorgeous! very “you” 😉

  2. Pam says:

    wowza! My son would devour these in minutes.

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