Home Cooks > Recipes > Deviled Eggs: 3 Ways

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Ingredients

6 eggs
2 cups Kikkoman® Less Sodium Soy Sauce
1 ½ cups Kikkoman® Kotteri Mirin
½ cup Kikkoman® Rice Vinegar



Japanese Variation
1 Tablespoon mayonnaise
1 teaspoon mustard
¼ teaspoon white pepper
½ teaspoon yuzu kosho
Garnish: green furikake



Korean Variation
1 Tablespoon mayonnaise
1 teaspoon mustard
1 teaspoon gochujang
1 Tablespoon kimchi, drained and minced
Garnish: black sesame seeds & minced kimchi



Thai Variation
1 teaspoon lemongrass paste
1 teaspoon green curry paste
1 teaspoon mustard
¼ teaspoon fish sauce
1 Tablespoon coconut cream
Garnish: 1 shallot, thinly sliced and fried & 2 cloves garlic, thinly sliced and fried

Instructions

  1. Boil eggs for 7 minutes. Allow eggs to sit in the water 7 more minutes, then transfer to ice water and peel.
  2. Completely submerge eggs in soy sauce, rice vinegar, and mirin and soak for 2–6 hours.
  3. Halve eggs and separate 2 whole yolks into 3 separate bowls, reserving the whites.
  4. Mix ingredients for each variation together (except garnishes) until smooth.
  5. Place each mix into parchment cones. Pipe into egg whites.
  6. Top with garnishes and serve.

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