Japanese Deviled Eggs LowCarbingAsian Cover

Japanese Deviled Eggs


If you’ve ever explored low-carb/keto, or the need to increase your protein, you eventually start to form this odd relationship with…eggs.  It kind of becomes your food shadow following you into each meal. 

Japanese Deviled Eggs LowCarbingAsian Pin 1

Given how easy, accessible and affordable eggs are though, it’s easy to see why.  However, the one drawback I find is the simplicity of it.  Not a bad thing, but sometimes you might be in the mood for something with a little more pop! 

So there I went on a search for some ideas to spruce up our egg game and after a couple of images, I saw a picture of Deviled Eggs. 

Japanese Deviled Eggs LowCarbingAsian Pic 1

I’ve really enjoyed Deviled Eggs on a few occasions, so I decided to take the traditional model and add some of our personal LCA elements to it and create Japanese Deviled Eggs!  We’re happy to report that they came out really well and worthy to share with all of you!

This dish is low-carb/keto friendly, packed with a punch of flavors and tastes delicious!

Japanese Deviled Eggs LowCarbingAsian Pic 2

We used Kewpie Mayo for this recipe and I would say it is a MUST for this particular dish.  Since mayo is a big portion of the ingredients used, it has a large influence on the outcome of flavors. Kewpie Mayo tastes very different from your Best Foods or Hellman’s brand.  If you cannot get Kewpie Mayo, you can try with regular mayo, although I am not sure how it will come out. 

Now, let’s get started!

Prepping Time 10M

Cook Time 10M

Total Time 20M

Net Carb/Serv ~0.5g

Servings 12 Bites

Ingredients

Directions

1) Gather all the ingredients.

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2) Make 6 hard boiled eggs.  Here is the technique we use to make our eggs.

Japanese Deviled Eggs (6)

3) Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.

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4) Fine chop green onions and set aside.

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5) Cut hard boiled eggs in half, remove egg yolk (the yellow portion) with either a spoon or your thumb and place into a mixing bowl.   Note – yoke should just fall out with minimal effort.

Japanese Deviled Eggs (40)

6) Add Kewpie Mayo, Soy Sauce, yellow mustard, Rice Vinegar, a sprinkle of salt & pepper and mix all together with a fork. It’s extremely important that each ingredient is measured out, otherwise, the texture will be off.  After mixing, you should have something that represents a potato salad texture.  If it’s runny, you’ll need to add more cooked egg yolk and if it’s dry, you’ll need to add more Kewpie Mayo.

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7) Transfer egg mix into a ziplock bag.  Remove as much air as you can by twisting the bag to form a cone shape, seal, and then cut a small corner off the bottom of the ziplock bag.

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8) Plate egg whites with concave portion facing upwards.

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9) Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.

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Hope you enjoy your low-carb/keto Japanese Deviled Eggs!

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More Recipes

Japanese Deviled Eggs LowCarbingAsian Pin 2

Japanese Deviled Eggs LowCarbingAsian Cover

Japanese Deviled Eggs

The BEST Asian Low-Carb/Keto recipe for Japanese Deviled Eggs. So addicting and delicious! Net Carb / Serving ~0.5g. Step by step directions with pictures make this recipe so quick and easy.
5 from 2 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: asian eggs mayo, asian fusion eggs, keto asian eggs, keto deviled eggs, lowcarb asian eggs, lowcarb deviled eggs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Pieces
Print Recipe

Ingredients

  • 6 Hard Boiled Eggs
  • 1/4 Whole Jalapeno
  • 1/2 Stalk Green Onion
  • 3 tbsp Kewpie Mayo
  • 1 tsp Soy Sauce
  • 1/2 tsp Yellow Mustard
  • 1/4 tsp Rice Vinegar can sub with distilled white vinegar
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Instructions

  • Gather all the ingredients.
  • Make 6 hard boiled eggs. Here is the technique we use to make our eggs.
  • Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.
  • Fine chop green onions and set aside.
  • Cut hard boiled eggs in half, remove egg yolk (the yellow portion) with either a spoon or your thumb and place into a mixing bowl. Note - yoke should just fall out with minimal effort.
  • Add Kewpie Mayo, Soy Sauce, yellow mustard, Rice Vinegar, a sprinkle of salt & pepper and mix all together with a fork. It's extremely important that each ingredient is measured out, otherwise, the texture will be off. After mixing, you should have something that represents a potato salad texture. If it's runny, you'll need to add more cooked egg yolk and if it's dry, you'll need to add more Kewpie Mayo.
  • Transfer egg mix into a ziplock bag. Remove as much air as you can by twisting the bag to form a cone shape, seal, and then cut a small corner off the bottom of the ziplock bag.
  • Plate egg whites with concave portion facing upwards.
  • Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.

Video

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