Give a holiday classic a surprising twist with these Chinese deviled eggs that are bursting with exciting flavors to shake things up! {Gluten-Free} Do you love deviled eggs? I do too! They are such a classic for all the holidays and get togethers. But here, I have created Chinese deviled eggs. And you don’t have to wait until the holidays to enjoy them! These Chinese deviled eggs are super easy to put together. They use very simple ingredients that lead to bold and flavorful results. My secret ingredients are wasabi mayo and Chinese pickles. They give the yolk filling a creamy texture and a nice spicy kick with fun crunchy bits. Along with sprinkled chili flakes and green onions, you get even more depth of flavor. That’s what makes these Chinese deviled eggs so unique.
Egg quality matters
Because eggs are the star of this recipe, I encourage you to use high quality eggs. You really do get the best taste when you use the best ingredients. I used Pete and Gerry’s Organic Eggs for my Chinese deviled eggs. You can really taste the difference with these organic eggs because Pete and Gerry’s partner farms produce them the same way eggs were farmed ages ago. There are no antibiotics, GMOs, or pesticides used. Pete and Gerry’s Organic Eggs are a sustainable choice too, so you can feel good about what you’re eating, inside and out.
Chinese deviled eggs Cooking process
Boil the eggs
The key is to boil the eggs until they just reach the hard-boiled texture without overcooking them. Otherwise the egg yolks will be tough and rubbery. To get the egg yolks positioned in the center of the egg white, stir the water in a circular motion the first minute the eggs are boiling.
Prepare the filling
I used Chinese pickled mustard greens to add a crunchy texture to the egg yolk. Although you can garnish the eggs with them at the end, I prefer to chop some and mix them into the yolk filling. NOTE: if you plan to use a pastry pipe to fill the eggs, you need to chop the pickles into very small pieces so they can go through the piping tip. To scoop out the egg yolk, you can simply use a small spoon. Once you have all the yolks in a bowl, smash them into fine pieces. Then add the wasabi and mayo and beat it until it’s smooth. Fold in the pickles at the end. NOTE: you can use a spatula to mix the filling. If you want to simplify the process, an immersion blender will work as well. Just make sure not to over beat the mayonnaise – otherwise it might separate. During this process, you should taste the filling and adjust the texture by adding more mayonnaise if needed. I personally prefer to keep the eggs and mayonnaise balanced. But you might like to make your deviled eggs extra creamy by adding more mayo or perhaps a bit spicier by adding more wasabi.
Fill the eggs
You can simply scoop the filling into a ziplock bag and cut off one corner, then squeeze the mixture out to fill each of the eggs. If you want the result extra pretty, I highly recommend you use a pastry bag with a large closed star tip. Do note, if you do plan to use a pastry bag, you might want to blend in a bit more mayo just so the filling will come out smoothly. Once I’m done filling the eggs, I like to garnish them with some chili pepper and chopped onions. You can also add a small drizzle of your favorite hot sauce onto the eggs.
Afterthoughts
When eggs are the center of the recipe, they really need to be the best eggs you can get. You’ll see, even when you eat them plain, how much more delicious they are. For now, these Chinese deviled eggs will wow your guests with these flavors. With only seven ingredients and less than 20 minutes total needed to make them, they’re one of the best dishes you can make for the holidays, or just for something special to treat yourself! These deviled eggs are the best when served fresh, but if you have any leftovers, you can store them in a sealed container in the fridge for up to 2 days. Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
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