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Soy Sauce Ramen Deviled Eggs

Soy sauce ramen deviled eggs pair soy-marinated whites with a smooth sesame-mayo yolk filling. Crispy fried ramen, scallions, and sesame seeds add a crunchy finish to each bite.
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Prep Time 15 minutes
Cook Time 12 minutes
standing, cooling, and marinating 2 hours 22 minutes
Total Time 2 hours 49 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Asian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soy-marinated eggs
  • 6 eggs large
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup water
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
Filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 0.5 tsp toasted sesame oil
  • 0.125 tsp ground black pepper
Ramen topping
  • 1 tbsp vegetable oil
  • 1 oz instant ramen noodles broken into 1/2-inch pieces
  • 1 tbsp scallions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • 1 8-inch skillet

Method
 

Cook and marinate the eggs
  1. Place the eggs in a medium saucepan in a single layer and cover with 1 inch of cold water.
  2. Bring to a boil over high heat, about 8 to 10 minutes.
  3. Cover the saucepan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of cold water and cool for 10 minutes.
  6. Drain and peel the eggs.
  7. Put the peeled eggs in a quart-size resealable bag with the soy sauce, water, rice vinegar, and sugar.
  8. Press out excess air, seal, and refrigerate for 2 to 4 hours, turning the bag once.
  9. Remove the eggs from the marinade and pat them dry.
  10. Halve them lengthwise and put the yolks in a small bowl.
Make the filling
  1. Mash the yolks with the mayonnaise, Dijon mustard, sesame oil, and black pepper until smooth.
Fry the ramen topping
  1. Heat the vegetable oil in an 8-inch skillet over medium heat.
  2. Add the ramen noodles and cook, tossing often, for 1 to 2 minutes until golden and crisp.
  3. Transfer the noodles to a paper towel-lined plate and let them cool.
Fill and garnish
  1. Spoon the yolk mixture into the egg white halves.
  2. Top with the crispy ramen, scallions, and sesame seeds.

Notes

Turn the bag once during marinating for even color, and add the ramen topping just before serving to keep it crisp. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free tamari in place of soy sauce.