Japanese Deviled Eggs


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If you have ever explored keto, low carb, 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.  Given how easy, accessible and affordable eggs are, you cannot refute its benefits.  However, the one rebuttal I have is the simplicity of it. Not a bad thing, but sometimes you might be in the mood for something with more pop.  So as I often do, I asked google “what can you make with eggs”. After a couple of images, I saw a picture of Deviled Eggs. I have really enjoyed Deviled Eggs on a few occasions, so I decided to take the traditional model and add some of our personal elements to it and honestly, it came out really well!

This dish is keto friendly, packed with a punch of flavors and proteins to go get those muscles!!

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.  My guess would be runnier & sour opposed creamy & sweet.  Another Asian ingredient to take note on is rice vinegarRice vinegar (no carbs) is much sweeter than your typical distilled vinegar.  Since the amount we use is small, I would venture to say you can use substitute with distilled vinegar, but then again, vinegar does pack a strong punch so…maybe experiment and let us know how it turns out!

Now, let’s get started!

Prepping Time 7M

Cook Time 13M

Total Time 20M

Net Carb/Serv 0.3g

Servings 12 Bites

Ingredients

Directions

1) Gather all the ingredients.

2) Place eggs inside stove top pot and fill with enough water to completely submerge eggs.  Bring to boil.

3)  Once boiling, cook eggs for 7 minutes and remove from heat.  Let it rest for 4 minutes inside stove top pot.

4) While waiting for the eggs, thinly slice 12 pieces of jalapeno, remove seeds and set aside.

5) Thinly slice garlic chives and set aside.

6) After resting eggs, transfer eggs to a bowl of cold water and let it rest for 2 minutes.

7) Peel shell off of eggs and cut eggs in half long ways.

8) Remove egg yolk (the yellow portion) with either a spoon or your thumb and place in mixing bowl.   The yoke should just fall out with minimal effort.

9) Add Kewpie mayo, soy sauce, yellow mustard, rice vinegar, sprinkle of salt & pepper and mix all together with a fork.  It is 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 is runny, you will need to add more cooked egg yolk and if it is dry, you will need to add more Kewpie mayo

10) Transfer mixing bowl contents to a bottom corner of the ziplock bag. Remove as much air as you can by twisting the bag to form a cone shape and then seal.

11) Cut a small corner off the ziplock bag.

12) Plate egg whites with concave portion facing upwards.

13) Squeeze yolk mix into the concave portion of the egg whites.

14) Add jalapeno slice and garlic chives on top.

You have now just made our family version of Deviled Eggs!  Looking for more quick snack ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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Japanese Deviled Eggs

The BEST Asian Low-Carb/Keto recipe for Japanese Deviled Eggs. So addicting and delicious! Net Carb / Serving 0.3g. Step by step directions with pictures make this recipe so quick and easy.
5 from 2 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: asianfusion, ketoeggs, lowcarbeggs
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Servings: 12 Pieces
Print Recipe

Ingredients

  • 6 Eggs Hard Boiled Eggs
  • 12 Slices Thinly Sliced Jalapeno
  • 2 Inch Garlic Chive
  • 3 tbsp Kewpie Mayo
  • 1 tsp Soy Sauce
  • 1/2 tsp Yellow Mustard
  • 1/4 tsp Rice Vinegar
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Instructions

  • Gather all the ingredients.
  • Place eggs inside stove top pot and fill with enough water to completely submerge eggs. Bring to boil.
  • Once boiling, cook eggs for 7 minutes and remove from heat. Let it rest for 4 minutes inside stove top pot.
  • While waiting for the eggs, thinly slice 12 pieces of jalapeno, remove seeds and set aside.
  • Thinly slice garlic chives and set aside.
  • After resting eggs, transfer eggs to a bowl of cold water and let it rest for 2 minutes.
  • Peel shell off of eggs and cut eggs in half long ways.
  • Remove egg yolk (the yellow portion) with either a spoon or your thumb and place in mixing bowl. The yoke should just fall out with minimal effort.
  • Add Kewpie mayo, soy sauce, yellow mustard, rice vinegar, sprinkle of salt & pepper and mix all together with a fork. It is 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 is runny, you will need to add more cooked egg yolk and if it is dry, you will need to add more Kewpie mayo
  • Transfer mixing bowl contents to a bottom corner of the ziplock bag. Remove as much air as you can by twisting the bag to form a cone shape and then seal.
  • Cut a small corner off the ziplock bag.
  • Plate egg whites with concave portion facing upwards.
  • Squeeze yolk mix into the concave portion of the egg whites.
  • Add jalapeno slice and garlic chives on top.

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