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Soy Sauce Ramen Deviled Eggs

Soy sauce ramen deviled eggs with amber-marinated egg whites and a smooth, creamy yolk filling. Marinate peeled eggs in a soy-mirin mixture for deep savory flavor before piping and garnishing.
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Prep Time 25 minutes
Cook Time 10 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Japanese-American
Calories: 186
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs Use large eggs.
soy sauce marinade
  • 0.5 cup soy sauce
  • 0.5 cup water
  • 2 tbsp mirin
  • 1 tbsp sugar
deviled yolk filling
  • 0.33 cup Japanese mayonnaise
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 0.5 tsp sriracha
garnish
  • 0.5 tbsp Toasted sesame seeds
  • 1 thin nori strips
  • 0.5 cup sliced green onions

Equipment

  • 1 cast iron skillet

Method
 

Boil and chill the eggs
  1. Bring a pot of water to a boil and boil the eggs for 10 minutes. Immediately chill them in an ice bath, then peel.
Marinate for ramen-style color
  1. Whisk soy sauce, water, mirin, and sugar until the sugar dissolves. Submerge the peeled eggs and marinate in the fridge for 4 hours.
Make the yolk filling and pipe
  1. Halve the marinated eggs lengthwise and remove the yolks. Mash the yolks with Japanese mayonnaise, sesame oil, rice vinegar, and sriracha until smooth.
  2. Pipe the filling into the amber egg whites.
Garnish and serve
  1. Top the deviled eggs with toasted sesame seeds, thin nori strips, and sliced green onions. Serve chilled for best texture.

Notes

For the most even marinating, keep the eggs fully submerged and use a container that holds them snugly so they don’t float. Refrigerate in a covered container for up to 3 days; the flavor deepens with time. Freezing is not recommended since yolk filling texture changes. If you want a lighter option, swap Japanese mayonnaise for a reduced-fat mayonnaise while mashing to keep the filling smooth.