These Soy Sauce Ramen Deviled Eggs a marinated in soy sauce, filled with egg yolk, japanese mayo, and Ramen packet. Topped with fried ramen.

These Soy Sauce Ramen Deviled Eggs were this year’s New Years Eve deviled egg.

See, each year I make a different version of deviled eggs.

Most years those eggs never make it on to the blog.

Because I make them later on in the day and then we eat them all.

So this year I decided I would make them early so I could photograph them in case we liked them.

Since they made it onto the blog, clearly we liked them.

I had seen soy sauce eggs and soy sauce deviled eggs.

In which you soak the eggs in soy sauce.

I did mine for 2 hours.

Some recipes had you soak them for longer.

And some for hardly any time at all. I think it just depends on how salty you want your eggs.

While they used soy sauce almost all of those were just filled with the standard mix of egg yolks and mayo.

And I feel so much more could be done with them.

My husband and I love Soy Sauce Ramen.

It’s cheap, tasty, and our monthly sodium allotment. 😛

Did I mention cheap? 😀

To class it up we add an egg.

Ramen tends to have a soft boiled egg.

But I prefer a full hard boiled egg.

So I seemed logical to combine them.

But instead of adding egg to ramen I added ramen to the egg.

Actual ramen noodles are not in the deviled eggs but they do sit on top of them.

You can keep them soft but I chose to air fry them.

Now, ramen noodles come crunchy but that wasn’t the texture I was going for.

So I do boil mine in water and then soak them in soy sauce real quick for color and flavor.

You can skip the soy sauce if you want.

Which leaves the filling.

In which I add the Soy Sauce Ramen flavor packet to hard boiled egg yolk.

Along with some seasoned rice vinegar, Japanese mayo, and some sugar.

If you like heat you could add some sriracha sauce.

But we are wimpy and skipped that.

If you can’t find Japanese mayo you can use just regular mayo.

Japanese mayo is made with only egg yolks (American uses the whole egg).

It’s also tangier and sweeter.

So if you are not using the Japanese mayo I would add a tablespoon extra of rice vinegar and a extra teaspoon of sugar to the mix.

The garnish is the air fried ramen along with some rice seasoning called Furikake.

I had never used rice seasoning but a friend gave me some for Christmas this year.

There are quite a few varieties but basically Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar.

Nori if you don’t know is dried seaweed.

You don’t have to use the seasoning but it adds another umami level with salty and sweet.

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Deviled Egg Recipes?

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