A delicious twist on the classic appetizer. With familiar flavors of a classic deviled egg but with a savory twist from the soy marinated. Make it for lunch, girl dinner, or for grazing guests!
A delicious twist on the classic appetizer. With familiar flavors of a classic deviled egg but with a savory twist from the soy marinated. Make it for lunch, girl dinner, or for grazing guests!
- • 6 eggs
- • 3 tbsp mayo
- • 2 tsp dijon mustard
- • 1 tsp apple cider vinegar
- • 1 tsp Fly By Jing Chengdu Crunch
- • salt
- • scallions for garnish
- • a tin of Fishwife Albacore Tuna in Spicy Olive Oil
- • 1/4 cup soy sauce
- • 2 tbsp rice vinegar (optional)
- • 1 tsp sugar
- • 1/2 cup water
- Add eggs to a pot and cover completely with cold water. Bring water to a boil.
- Once boiling, place lid on the pot and turn off heat. Let the eggs rest in the pot for 14 minutes.
- Remove eggs and place in an ice bath to cool.
- Peel eggs and set aside.
- In a container, mix together the ingredients for the marinade – soy sauce, rice vinegar, sugar, and water.
- Place the cooked and peeled eggs in the marinade and refrigerate for at least 4-6 hours.
- When ready, remove eggs and slice in half lengthwise.
- Scoop yolks and place into a bowl. Mash with a fork.
- In the same bowl, mix together mayo, mustard, vinegar, chili oil, and salt.
- Add filling back into each egg white.
- Top with Chengdu Crunch and Albacore Tuna in Spicy Olive Oil.
- Garnish with scallions, serve and enjoy.
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