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
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.
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.
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.