Do you think that hard boiled eggs are boring? Well, think again! These eggs are marinated just like the eggs you find at a ramen restaurant, then whipped with cream cheese and chives. They’re salty with a touch of sweet, and make the perfect appetizer or snack.

The first time I encountered a version of this recipe was from a wonderful cookbook by Harumi Kurihara. She is kind of like Martha Stewart in Japan. I was fascinated by these brown dyed eggs, and she suggested toppings like cream cheese or salmon roe. The thought of cream cheese kind of blew my mind, because in my experience hard boiled eggs are usually prepared with mayonnaise.

For these deviled eggs I decided to just run with that idea and whip the cream cheese and yolks together. The result is a fluffy filling that practically piles on top of the eggs.

The marinade is made from a mix of soy sauce and unseasoned rice vinegar. It’s very important to be careful when purchasing rice vinegar from the store. Many brands include sugar and flavorings, which you don’t want. Avoid anything labeled “sushi vinegar” or “seasoned rice vinegar.” If you prefer to use tamari sauce, instead of soy sauce, then that would work just fine.

There are two methods for soaking the eggs. These pictures show you how to do it in a bowl with paper towels. You could also just store the eggs and marinade in a plastic bag if you have those on hand.

I don’t think these eggs keep well. If left to soak too long then the whites become a bit pickled and rubbery. These are best if made and consumed on the same day. I have found that you can keep and reuse your marinade for up to a week as long as you haven’t accidentally left any bits of egg in it. I also love to eat these whole, and the whole eggs are excellent for packing into lunches.

Yields 4 servings of Soy Sauce Marinated Deviled Eggs

The Preparation

6 large egg
1 1/4 cups water
1/2 cup soy sauce, or coconut aminos
1/4 cup unseasoned rice vinegar
1 teaspoon liquid stevia
2 teaspoons fresh garlic, grated
4 ounces cream cheese, softened
1 tablespoon fresh chives, chopped
salt and pepper, to taste

The Execution

1. Place six large eggs in a pot then cover with water. Bring to a boil then cover the pot with a lid. Reduce the heat to the lowest setting and then let cook for 7 minutes. Pour out the water and then peel the eggs under cold running water. Set the eggs aside.

2. In a large bowl mix together 1 cup of water, 1/2 cup soy sauce, 1/4 cup rice vinegar, teaspoon of liquid stevia, and the garlic cloves.

3. Set the eggs inside of the marinade and cover with 2-3 paper towels. Allow the paper towels to soak up the marinade so that the eggs are weight down into the mixture, but also being marinated on the tops.

4. Let the eggs marinate in the fridge for 2 hours. Periodically rotate the eggs around so that they are being evenly coated. (They don’t have to be perfect though.)

5. Pat the eggs dry then cut in half. Remove the yolks and set aside.

6. Use a hand mixer to whip the softened cream cheese with 1/4 cup of water. Add the water just a tablespoon at a time, sometimes I need a little less. Then mix in the egg yolks, chopped chives, and some salt and pepper.

7. Spoon or pipe the whipped egg yolks back into the egg whites. Top with additional chives, black pepper, and smoked paprika if desired.

This makes a total of 4 servings of Soy Sauce Marinated Deviled Eggs. Each serving comes out to be 226 calories, 17g fats, 3.5g net carbs, and 13.9g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
6 large egg	472	31.4	2.4	0	2.4	41.5
1 1/4 cup water	0	0	0	0	0	0
1/2 cup soy sauce	68	0.7	6.3	1	5.3	10.4
1/4 cup unseasoned rice vinegar	11	0	0	0	0	0
1 teaspoon liquid stevia	0	0	0	0	0	0
2 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
4 ounce cream cheese	388	38.6	4.7	0	4.7	7
1 tablespoon fresh chives	1	0	0.1	0.1	0.1	0.1
— salt and pepper	0	0	0	0	0	0
Totals	947	70.7	15.3	1.2	14.1	59.3
Per Serving (/4)	237	17.7	3.8	0.3	3.5	14.8