Best 5 Asian Deviled Eggs Recipes

SLIM ASIAN DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, soy sauce, ginger, salt, pepper and chili sauce. Stuff or pipe into egg whites. If desired, garnish with chopped green onion and black sesame seeds. Chill until serving.

AIR FRYER ASIAN-INSPIRED DEVILED EGGS

Steps:

• Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
• Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
• Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
• Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

THAI DEVILED EGGS

Steps:

• Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water just to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white. Place the yolks in a medium bowl and mash with a fork until smooth.
• To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste.
• Spoon or pipe the filling into the egg whites and garnish with the cilantro before serving.

ASIAN SCOTCH EGGS

Steps:

• Bring a large pot of water to a boil. Carefully lower in 4 of the eggs and boil for 5 minutes (this is for a runny yolk; if you want it firmer, add a bit of time). While they're boiling, prepare a large ice bath. When 5 minutes is up, immediately place the eggs in the ice bath.
• In a large bowl, combine the chicken, rice vinegar, soy sauce, sugar, black pepper, scallions and 1 teaspoon of the ginger.
• In 3 smaller bowls, set up your breading station. In the first bowl, combine the flour, 1/4 teaspoon ginger, 1 teaspoon salt and black pepper to taste. In the second, whip up the remaining 2 eggs with a splash of water. In the third bowl, combine the panko, some black pepper and the remaining 1 teaspoon salt and 1/4 teaspoon ginger.
• Working with wet hands, divide the chicken mixture in 4 parts. Place them on separate squares of parchment paper and flatten out into circles, about 1/2-inch thick. Peel the eggs, coat them in the flour mix and then wrap each in the chicken mix. It helps if you fold up the parchment paper to help the chicken onto the egg.
• Once the egg is fully encased in the meat, coat it in the flour mix, then the egg mix and then the panko mix. Place back on the parchment and hold in the freezer until the rest of the eggs are ready to go.
• Fill a large pot with 3 to 4 inches of oil and heat it to 350 degrees F. Fry the Scotch eggs until golden brown and cooked through, 5 to 6 minutes. Enjoy!

ASIAN-STYLE BACON AND DEVILED EGGS - DARE TO BE DIFFERENT!

Steps:

• COOK & BRINE THE EGGS.
• Set a stovetop steamer over high heat and bring the water to a boil. Put the eggs in the steamer basket, add them to the pot, cover, and steam the eggs for 14 minutes.
• While the eggs are steaming, prepare an ice water bath.
• When the eggs are cooked, transfer them to the ice water and let cool for about 15 minutes.
• Meanwhile, in a large bowl, combine cranberry juice, tea leaves, and salt, stirring until the salt is dissolved.
• Remove the eggs from the ice water. Use the back of a spoon to uniformly crack the shells all over without piercing the eggs or removing any of the shell. (Don't you feel more artistic already?) Put the cracked-shell eggs into the brine and put another bowl on top of the eggs to keep them submerged.
• Refrigerate the eggs for 48 hours.
• After 48 hours, take the eggs out of the brine and peel them, discarding the shells. Halve each lengthwise.
• Remove the yolks and set the whites aside.
• In a small food processor, combine the egg yolks, mayonnaise, mustard, and pickle juice and puree until smooth. Scoop the deviled egg mixture into a pastry bag fitted with a star tip, and put the bag in the refrigerator.
• MAKE THE BACON.
• Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
• Lay the bacon slices on a cutting board. Brush one side of each slice with some of the pepper jelly and then lay the slices glaze side up on a wire rack set over the foil-lined pan.
• Bake the bacon for 15 minutes, or until just crispy and glazed.
• Remove the bacon from the oven, brush both sides of the bacon with more jelly, and put it back in the oven for 3 more minutes.
• Remove the bacon from the oven and let cool. Cut each slice of bacon into 4 pieces so that you have 1 piece for each deviled egg half.
• ASSEMBLE THE EGGS.
• Put the egg whites on a cutting board or other flat work surface. Spoon 1/4 teaspoon pepper jelly into the bottom of each egg white.
• For each deviled egg half, pipe a rosette (about 1 tablespoon) of the egg yolk mixture on top of the jelly.
• For each deviled egg half, top with a slice of bacon.
• Arrange the deviled eggs on a cutting board or platter to serve.