Asian Deviled Eggs Recipes

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SLIM ASIAN DEVILED EGGS



Slim Asian Deviled Eggs image

When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 8h

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon reduced-sodium soy sauce
1/4 teaspoon minced fresh gingerroot
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Sriracha chili sauce or hot pepper sauce
Chopped green onions and black sesame seeds, optional

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.

Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 90mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

AIR FRYER ASIAN-INSPIRED DEVILED EGGS



Air Fryer Asian-Inspired Deviled Eggs image

The air fryer does a fantastic job of hard cooking eggs with next to no cleanup. Give those traditional deviled eggs a new twist by incorporating some Asian flavor into them to indulge the taste buds.

Provided by lutzflcat

Categories     Appetizers and Snacks     Deviled Eggs

Time 40m

Yield 12

Number Of Ingredients 10

6 large eggs
2 tablespoons mayonnaise
1 ½ teaspoons sriracha sauce
1 ½ teaspoons sesame oil
1 teaspoon low-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon finely grated ginger root
1 teaspoon rice vinegar
toasted sesame seeds
1 green onion, thinly sliced

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.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 0.8 g, Cholesterol 93.9 mg, Fat 5.3 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 101.9 mg, Sugar 0.3 g

THAI DEVILED EGGS



Thai Deviled Eggs image

Provided by Kelsey Nixon

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 10

8 large eggs, chilled
2 tablespoons mayonnaise
2 tablespoons Sriracha
2 tablespoons fish sauce
2 teaspoons lime juice
1/4 cup finely chopped cucumber (brunoised)
3 tablespoons finely chopped carrot (brunoised)
1 small shallot, minced (1/4 cup, brunoised)
Kosher salt
2 tablespoons fresh cilantro leaves, finely chopped, for garnish

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



Asian Scotch Eggs image

Provided by Molly Yeh

Time 45m

Yield 4 Scotch eggs

Number Of Ingredients 12

6 large eggs
1 pound ground chicken
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons sugar
A few good grinds of black pepper
2 scallions, minced
1 1/2 teaspoons ground ginger
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 cup panko breadcrumbs
Canola oil, for frying

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!



Asian-Style Bacon and Deviled Eggs - Dare to Be Different! image

In a rut, ready for a walk on the wild side? How about eggs brined in cranberry juice and tea for your deviled eggs, with a soothing chunk of bacon to make you feel a bit more at ease? These deviled eggs by Aki Kamozawa and H. Alexander Talbot, "Maximum Flavor: Recipes That Will Change the Way You Cook", will save you from "Samo, samo" and spark conversation at your next gathering. Posted for safe-keeping. This recipe calls for stove-top steaming, a food processor, a refrigerator and an oven. It also calls for a pastry bag with a star tip.

Provided by KateL

Categories     Pork

Time P2DT1h15m

Yield 24 deviled egg halves, 24 serving(s)

Number Of Ingredients 10

12 large eggs
4 cups cranberry juice (907 grams)
1/2 ounce lapsang souchong tea leaves (15 grams, about 6 tea bags)
1 tablespoon fine sea salt (18 grams)
1/2 cup mayonnaise (preferably Duke's or Hellman's)
1 tablespoon Dijon mustard (14 grams)
1 tablespoon sweet pickle juice (14 grams)
2 tablespoons red pepper jelly (43 grams)
6 slices bacon
1/4 cup red pepper jelly (85 grams)

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.

Nutrition Facts : Calories 101.2, Fat 5, SaturatedFat 1.3, Cholesterol 95.6, Sodium 385.7, Carbohydrate 10.8, Fiber 0.1, Sugar 8.1, Protein 3.5

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