Gochujang and Sweet Soy Deviled Eggs

INGREDIENTS

3 Hard Boiled Eggs 

2 tsp Gochujang paste

2 tbsp Mayonnaise 

2 Green Onions, cut thinly on a bias

¼ tsp ground ginger

2 garlic cloves

Sesame Seeds As Needed

Kosher Salt

Fresh Cracked Black Pepper

Sweet Soy Marinade

1 Tbsp Sugar

1 Tbsp Rice Wine Vinegar

2 Tbsp Mirin

¼ Soy Sauce or Tamari, or coconut amino acids for a gluten free option

½ Cup Water

NEXT LEVEL TIP:

Don’t have Gochujang paste, that’s ok Sriracha is a great replacement in this recipe, and will give you great heat, with less umami Favor.

---

Directions:

1. In a small bowl combine: Water, Soy Sauce, Mirin, Sugar and Rice Wine Vinegar.

2. Peel Hard Boiled Eggs and place in Sweet Soy Mixture for 1-3 Hours. 

3. Remove from Sweet Soy Mixture and cut Hard Boiled Eggs in half, remove Yolk, set Egg Whites aside for later.

4. In a food Processor Combine Egg Yolk, the whites of the Green Onion and rest of the ingredients.

5. Blend until smooth.

6. Check for seasoning, and add salt and pepper as needed. 

7. Scoop mixture into a piping bag or directly into Egg Whites 

8. Pipe mixture into Egg Whites

9. Garnish with cut Green Onions and Sesame Seeds 

NEXT LEVEL TIP:

This marinade is great for soft boiled eggs that you are looking to add to your Ramen!

---

Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!