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Soy Marinated Deviled Eggs

You probably already have everything on hand for homemade deviled eggs, the delicious, customizable hors d’oeuvre for any dinner party or celebration. If you want to try something a little different, try our soy marinated version. Or, go the classic route with a sprinkling of paprika and fresh chives.

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Soy Marinated Deviled Eggs

  • Author: Misfits Market
  • Cook Time: 1 hour
  • Total Time: 9 hours
  • Yield: 24 1x



For the marinade:

For the filling:

For the topping:


  1. For the eggs: Bring a medium pot of water to a boil, then cook eggs for 11-12 minutes until hard boiled. Transfer eggs to an ice bath to let cool, then peel.
  2. For the marinade: Add soy sauces, mirin, sugar, garlic, ginger, and remaining spices into a medium pot. Heat on low for 5 minutes and stir occasionally. Let marinade cool in the pot, then mix in cold water to dilute the mixture. Transfer marinade to an airtight container and then add peeled eggs. Cover and chill for at least 8 hours, or overnight.
  3. For the filling: Remove eggs from the marinade and slice in half lengthwise. Remove egg yolks from the egg and place into a large bowl. Add mayonnaise, miso, chili flakes, black pepper, and salt to taste. Whisk until the yolks have broken down and are silky and smooth. Transfer filling into a piping bag and fill each egg half (24) with the mixture.
  4. For the topping: Garnish deviled eggs with chili flakes, chives, black pepper, salt, and roe if using.


Marinade left in the fridge can be reused for a few weeks. Eggs can marinate up to 2 days before serving, and deviled eggs can be assembled 1 day before serving.

What do they call deviled eggs in England?

Deviled eggs are a delicious staple at many American holidays, picnics, and reunions. In England, this dish goes by exactly the same name, but in other countries you might hear them called Russian eggs, eggs mimosa, stuffed or dressed eggs, or even angel eggs. This recipe has its origins in ancient Rome, but the word “deviled” originally came from England, where it was used to describe any food that contained something spicy or was prepared by boiling or frying. The name stuck even though many deviled egg recipes do not contain a spicy ingredient.

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