These deviled eggs are a spicy twist on the traditional deviled egg. Hardboiled eggs are placed in a soy and gochujang brine, then filled with a yolk and sriracha filling. Feel free to adjust the sriracha to your liking.
Deviled eggs are a top ten appetize in my opinion and no Easter brunch is complete without a few. I LOVE the classic deviled egg. But sometimes, you want to spice things up a bit. Literally.
A few years ago (like, 8, time flies!) I saw a recipe in Bon Appetit for Soy Marinated hardboiled eggs. Their recipe included a few more ingredients and was absolutely delicious. However, I do not typically have the peppers their recipe requires in my pantry. So,I decided to attempt a pantry-friendly version. Then, I took it a step further and made them into deviled eggs! Truthfully, if the spice level of sriracha is more than you personally enjoy, I think you could omit it and make a more classic deviled egg filling, and they would be just as delicious.
HOW TO MAKE HARD BOILED EGGS
I used to make my hard-boiled eggs the “traditional” way, I put them in a pot of boiling water and then went about my business until I remembered I was boiling eggs! While this did result in eggs that were absolutely boiled to death, I didn’t care. Living in Colorado at altitude, water boils differently. First, it takes what feels like forever to reach a boil, then, the water evaporates very quickly. Now, I pay attention.
STEP 1: Place your eggs in a pot and cover with cold water until the eggs are just covered.
STEP 2: Put the pot on the stove and bring water to a roiling boil.
STEP 3: Turn the burner off and let the eggs sit for at least 7 minutes. This step is where I may walk away and forget for a little bit. Like, maybe ten minutes.
STEP 4: Carefully remove eggs from water or drain the pot, then rinse with cold water. I usually will also peel my eggs now, as I find they are easier to peel right after boiling.
That’s it!
To make the soy marinade, you mix all the marinade ingredients together and briefly bring to a simmer, stirring to combine and dissolve the gochujang. Then pour the marinade over your peeled eggs in a clean container and refrigerate for an hour. Then devil them!
If you stop at the soy marinated point of this recipe, you have a delicious protein option to add to some instant ramen. These eggs, ramen with some frozen veg or a little spinach? That is a complete meal in less than 10 minutes. Deviled eggs also make a quick little protein snack if you need one. A nice switch up from a plain hardboiled egg.
According to food blog podcasts I listen to, I need to put 1000 words into a blog post for Google to even consider showing my recipe posts when you google search for a recipe my website may have. Friends, how much can I talk about eggs?
These eggs are salty, garlicky, spicy and have the delightful popability of an egg. Has anyone seen the clip of Rob Rausch popping a whole hardboiled egg into his mouth on Traitors? That is what I mean. Easy to serve at events, delicious all the time.
Soy Marinated Sriracha Deviled Eggs
Savory soy marinated eggs are filled with a creamy, spicy filling perfect for bringing variety to brunch or a barbeque!
- Prep Time: 30 Minutes plus 1 hour for chilling
- Total Time: 2 Hours
- Yield: 12 Deviled Eggs 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Keto, Low-Carb
Ingredients
- 6 eggs
- 1 cup reduced sodium soy sauce
- 2 tablespoons gochujang
- 1 Tablespoon Rice Wine vinegar
- 1 teaspoon lime juice
- 1 clove garlic, diced
- Yolks from each egg (6)
- 2 Tablespoons Mayonaise
- 2 Tablespoons Sriracha (adjust for preference)
- 1 Tablespoon Rice Wine vinegar
- Black Pepper to taste
Instructions
To make the hardboiled eggs
Place the eggs in a medium saucepan and fill with cold water until the eggs are covered. Place pot with eggs and water on a burner and bring to a rolling boil. Once the water is boiling, turn the burner off. After 8 minutes (or so) drain the eggs and rinse with cold water. Peel.
To make the soy marinade
Place all marinate ingredients in a small pot and simmer over medium high heat until gochujang has dissolved. Remove from heat.
Make the eggs
Place the peeled eggs in a clean container and pour marinade over the top. Cover and place in the fridge for one hour. I did not marinade for over an hour and would worry about how salty they may become if you marinade for a longer period of time.
To make the deviled eggs
Remove eggs from soy marinate/brine and pat dry with a paper towel. Cut the eggs in half and remove the yolks. Place the yolks in a medium sized bowl and add mayo, sriracha, vinegar and pepper to taste. Feel free to adjust if you think the filling is too dry or needs more spice. I used a piping bag to fill my eggs, but you could definitely use a spoon.
Makes 12 deviled eggs.
Notes
* You could definitely use this marinade to make more than 6 eggs; I made 9 the first time I tested this recipe.
