Swap your regular deviled eggs for these deviled miso ramen eggs! My favorite way to eat eggs is ramen eggs! And you, my dear reader, seem to feel the same way too, since my ramen egg recipe is one of the most popular posts on the blog. That jammy yolk is divine, but it’s the marinade that makes these eggs…exceptional! So I figured why not combine the best of deviled eggs and ramen eggs, to make the most flavorful and beautiful deviled eggs? These spiced, soy sauce marinated eggs are filled with a creamy yolk filling made with perfectly cooked yolks, mayonnaise, and the salty umami flavor of miso. Then they’re topped with shichimi togarashi seasoning and green onions. If you think that sounds pretty good, wait till you pop one of these bad boys in your mouth…absolutely dynamite! These Asian deviled eggs are even better than they look!
How to boil eggs for deviled eggs
Unlike ramen eggs that have a jammy yolk, deviled eggs must have a fully cooked yolk. So, the eggs for these soy marinated ramen deviled eggs must be cooked until the yolks are just cooked through. If the hard boiled egg yolks have a green ring, that means they have been overcooked. You’re looking for a cooked egg with a beautiful yellow yolk, and no runny spots and no green rings.
How do I cook the eggs to get perfect hard boiled eggs?
I use large eggs for this recipe. A large egg here is about 2 oz in weight. Bring a large pot to a boil. I prefer to use a pot that can fit all the eggs in one layer at the bottom, but that’s not necessary. What’s important is for the water level to be about 1 – 2 inches above the eggs. Add some salt to the water, cover the pot with a lid, and bring it to a boil. When the water comes to a boil, remove it from heat temporarily to lower in the eggs. Otherwise the big bubbles may cause the eggs to move around violently and crack. Using a slotted spoon, quickly lower the eggs into the pot. Return the pot to the heat and place the lid back on. The heat is on medium high – high, just to allow the water to come back to a boil as soon as possible (in under 1 minute). When the water is boiling, lower the heat to a constant simmer, and start the timer for the eggs to cook. The right consistency for the egg yolks is crucial to perfect this Asian deviled egg recipe! About 10 – 11 minutes for eggs that were at room temperature, and 12 minutes for eggs from the fridge. While the eggs are cooking, fill a large bowl with cold water and ice. Alternatively, place a bowl in the sink and fill it with cold running water. As soon as the timer goes off, place the eggs in the bowl of water / ice to cool, and open the tap so that there is a small stream of water overflowing from the bowl. This prevents the eggs from overcooking as well. Once the eggs are cooled down, they can be peeled. Usually peeling jammy ramen eggs is harder, because the egg yolks are still runny and it makes the whole egg soft and easy to break. Hard boiled eggs for deviled eggs are much easier to peel. Plus, eggs that are about a few weeks to a month old are also easier to peel, while the freshest eggs are hard to peel no matter what (as explained in my cooking and baking 101 article on the egg freshness test). But this is my method of peeling eggs.
Gently crack the base of the egg shell against a flat surface. Then gently crack along the length of the egg. Then make a few more cracks across, along the width of the egg. Hold the egg under running water, and start peeling the egg from the base, along the length of the egg, to the top. Then peel off the rest of the egg shell slowly. Peel the egg under running water, because the water will help loosen the shell (especially when the egg is hard boiled). Make sure there is no membrane attached to the egg either (which will interfere with the marinating process).
Making the soy sauce marinade for the eggs
The marinade for these Asian deviled eggs is similar to the marinade for my ramen eggs. However, I make a larger amount, and also add water and sugar since there is a larger amount of eggs. They also need to marinate for longer. Diluting the marinade will prevent the eggs from getting too salty, and the sugar balances the saltiness as well. Another change is to infuse the soy sauce with spices. This is optional though.
What you need for the deviled ramen egg marinade
Soy sauce. Dark soy sauce (optional, but adds color, and isn’t as salty as soy sauce). Mirin (you can also use sake, or a mix of sake and mirin instead, but mirin is easier to find for me and I always have it at home). Brown sugar or honey (brown sugar adds a nice molassy flavor). Water or ice. Optional spices – garlic, ginger, star anise, Chinese five spice, szechuan pepper, black pepper, cardamom, cinnamon.
The soy sauce, dark soy sauce, mirin, sugar, and spices are heated over medium high heat until it starts to boil. Let the soy sauce mix sit for at least 30 minutes to infuse with the flavors (if using), and then add the water to cool down the marinade. The soy sauce marinade MUST be at room temperature before adding the eggs, so that it doesn’t heat or cook the eggs as they marinate.
How to make sure your hard boiled eggs marinate evenly.
The common problem here is that the eggs will float to the top, which would prevent them from marinating evenly. To avoid this,
Place a small plate / saucer over the eggs so that they stay submerged in the marinade. After a few hours, gently move the eggs around so that all the surfaces have a chance to marinate properly.
Otherwise, you may end up with eggs that have white spots that were not marinated properly.
Can I re-use the marinade?
ABSOLUTELY! I have mine stored in a glass jar in the fridge. Every time I make ramen eggs (with the jammy center), I just pour the marinade into a bowl with the eggs, and let them sit for at least 12 hours before eating. After using, I put the marinade back into the jar. You can even store the marinade in the freezer if you prefer.
Preparing the marinated Asian deviled eggs
Preparing the eggs
Use a sharp, clean knife to cut the eggs in half. Make sure to cut them lengthwise and not across. Wipe the blade clean before cutting each egg, so that you get clean cuts every time. Carefully remove the egg yolk into a bowl. Be gentle so that you don’t break the egg whites. I find it easier to use a small spoon to gently coax out the yolks. Place the empty egg whites on a tray or plate, and cover with a cloth napkin or plastic wrap until you’re ready to fill them.
Making the creamy miso egg yolk filling
Because of the amazing soy marinade, I keep the egg yolk filling simple. The creamy egg yolk mixture simply involves mixing mayonnaise, white miso paste, and honey. You can adjust the amount to your liking. I add just enough miso to season, and for that umami flavor, and mayonnaise to make the filling creamy. The flavor is balanced by adding some sweetness in the form of honey. These ingredients are whisked together until you have a creamy, delicious filling for your Asian deviled eggs.
Assembling the deviled miso ramen eggs
When the filling and the egg bases are ready, they can be filled/assembled. There are a few ways you can be creative with this step. You can simply scoop the filling into the eggs (boring option), but piping in the filling definitely makes the eggs more appealing. I like to add a generous sprinkling of shichimi togarashi to the egg yolk filling. To keep the egg yolk filling bright yellow, I prefer to sprinkle the spice mix onto the egg white base first. Then I pipe the filling, and sprinkle more spices on top, along with freshly chopped spring onions (or chives). Alternatively, I also like to add just a little of the marinade into the egg base first. Then pipe the filling on top, and top it all off with the spice mix and spring onions. This way, the bottom of the egg yolk filling absorbs the marinade.
Serving suggestions (toppings)
As mentioned, I like the simple addition of togarashi and spring onions on my soy marinated Asian deviled eggs. But there are plenty of other options as well.
Chives Parsley Cilantro Sesame seeds Furikake seasoning Nori Salmon roe (Ikura) Paprika
Why I love this recipe
I’ll give you one reason that makes this recipe absolutely worth your while. The marinade. I make ramen eggs so often and LOVE eating it with plain rice, a little chili oil, and a generous amount of the marinade over the rice. That’s how good this is. I love how these Asian ramen deviled eggs have that outer ring of marinade that makes them both flavorful AND beautiful. The flavors are perfectly balanced with creaminess, a touch of sweetness, and the umami flavor. They are impressive as party appetizers too.
