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.
Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 12 Pieces
- 6 Hard Boiled Eggs
- 1/4 Whole Jalapeno
- 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
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.
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, 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.