Nori Furikake Deviled Eggs recipe

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Ingredients

12 eggs
⅓ cup mayonnaise, or more to taste
1 clove garlic, crushed
1 tablespoon coconut aminos (soy-free seasoning sauce)
1 tablespoon grated ginger
1 teaspoon nori furikake
1 pinch salt
1 pinch ground black pepper
1 pinch nori furikake

Nutrition Info

112 calories
carbohydrate: 1.5 g
cholesterol: 166 mg
fat: 9.3 g
fiber: : -
protein: 5.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 145.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool in a bowl of ice water, about 5 minutes, and peel.

  2. Cut boiled eggs in half using a sharp knife. Remove yolks and place in a large mixing bowl. Add mayonnaise, garlic, coconut aminos, 1 teaspoon nori furikake, salt, and pepper. Mix together until no lumps remain.

  3. Use a spoon to fill each egg half with yolk mixture. Garnish with a sprinkling of nori furikake.

  4. Serve right away or refrigerate 1 to 2 days.

Recipe Yield

12 eggs

Recipe Note

An Asian spin on a picnic classic that will make you rethink hard-boiled eggs as a gourmet delicacy.

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