Sticky Teriyaki Deviled Eggs

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon teriyaki sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon toasted sesame seeds
• Green onions, chopped (optional)

Steps

1. 1 Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Cool under cold water.
2. 2 Carefully peel eggs and cut them in half lengthwise. Remove yolks and place them in a bowl.
3. 3 In a separate small saucepan, heat teriyaki sauce and sugar over medium heat until sugar dissolves and mixture thickens slightly.
4. 4 To the yolks, add mayonnaise, rice vinegar, sesame oil, garlic powder, black pepper, and 2 tablespoons of the teriyaki glaze. Mash until smooth.
5. 5 Pipe or spoon yolk mixture back into egg whites.
6. 6 Drizzle remaining teriyaki glaze over filled eggs.
7. 7 Sprinkle with sesame seeds and garnish with chopped green onions if desired.

Equipment

• Saucepan
• Slotted spoon
• Small saucepan
• Mixing bowl
• Piping bag or spoon

Variations

• Add a splash of Sriracha to the yolk mixture for a spicy kick.
• Use Japanese mayonnaise (Kewpie) for a richer flavor.

Substitutions

• Substitute rice vinegar with apple cider vinegar if needed.
• Use soy sauce in place of teriyaki sauce for a saltier profile.

Pairings

• Serve alongside sushi rolls.
• Pair with a light Japanese beer or sake.

Nutrition

Tips

• For easy peeling, use older eggs and crack them gently before peeling.
• Make ahead and store in the fridge for up to 24 hours before serving.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served cold.

Freezing: Does not freeze well due to the texture of the eggs.

Serving Suggestions

• Serve with crispy wonton chips.
• Pair with edamame for a complete appetizer platter.

FAQ