Sunday 30 August 2015

Soy-Ginger Deviled Eggs

I got the idea for this recipe after trying another recipe from member Mikekey over at Recipezazz  "Pickled" Eggs in Soy. I added grated ginger to the marinade and continued on by making deviled eggs. These are divine!!

6 hard boiled, peeled eggs
1/2 cup GF soy sauce
1/4 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon freshly grated ginger root
Sriracha sauce, to taste

Place the eggs in a medium re-sealable plastic bag and add the soy sauce and grated ginger, gently swish together and seal the bag taking as much of the air as you can.
Place in the refrigerator for 8 hours or overnight, swishing the bag every so often to allow the soy to evenly color the eggs.
Remove eggs from soy, rinse and gently pat dry.
Slice the eggs in half lengthwise and carefully remove the yolks and placing in a bowl.
Mash the yolks with a fork and mix well with the mayonnaise and onions.
Spoon the yolk mixture into the empty cavity of the egg whites and let them sit in the refrigerator for a couple of hours.
Drizzle a bit of the Sriracha sauce over the deviled eggs.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.


  1. The Sriracha sauce is the perfect topping for these Asian inspired deviled eggs. DH said "these would make a great football snack".

  2. Thx for trying these and thx for your review. They would definitely make a great football snack!


Have you tried this recipe?? Tell us how it turned out :)