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Soy Sauce Ramen Deviled Eggs

Soy sauce ramen deviled eggs with amber soy-marinated egg whites and a creamy golden yolk filling. Marinate, hard-boil, then pipe the yolk mixture for a glossy, savory center topped with sesame, nori, and green onion.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

Eggs and soy marinade
  • 12 large eggs Use eggs large enough to yield 24 halves.
  • 0.5 cup soy sauce For the amber marinade.
  • 0.5 cup water Helps dilute the soy for balanced flavor.
  • 2 tbsp mirin Adds mild sweetness and gloss.
  • 1 tbsp sugar Sweetens and rounds the soy.
Yolk filling and seasoning
  • 0.333 cup Japanese mayonnaise Creates a creamy, pipeable yolk filling.
  • 1 tsp sesame oil Adds toasted sesame aroma.
  • 1 tsp rice vinegar Brightens and balances richness.
  • 0.5 tsp sriracha Adds gentle heat to the yolk mix.
Garnish
  • 0.25 cup Toasted sesame seeds Use enough to visibly dot the tops.
  • 1 thin nori strips Cut into short ribbons for garnish.
  • 0.5 cup sliced green onions For fresh color and onion bite.

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Bring a pot of water to a boil, then boil the eggs for 10 minutes. As soon as they are done, chill in an ice bath, then peel the eggs.
Marinate for amber egg whites
  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
  1. Halve the marinated eggs lengthwise and remove the yolks. Mash the yolks with Japanese mayonnaise, sesame oil, rice vinegar, and sriracha until smooth.
Fill and garnish
  1. Pipe the yolk mixture into the amber egg whites. Top with toasted sesame seeds, thin nori strips, and sliced green onions.

Notes

Pro tip: for the deepest amber whites, keep the eggs fully submerged and avoid disturbing them during the first hour of marinating. Store assembled deviled eggs covered in the refrigerator up to 2 days; marinated peeled eggs (unfilled) can be refrigerated up to 24 hours before filling. Freezing is not recommended because the yolk texture and egg whites can turn watery. For a lighter option, use Japanese mayonnaise labeled light or reduce it by replacing half with plain Greek yogurt while keeping the rest of the yolk mix the same.