Ingredients
Equipment
Method
Boil, chill, and peel
- Bring a pot of water to a boil, then boil the eggs at 212°F (100°C) for 10 minutes. Visual cue: the whites should be fully set with yolks thickened.
- Transfer the eggs to an ice bath and chill until fully cooled. Visual cue: the shells feel cold to the touch for clean peeling.
- Peel the eggs and keep them whole. Visual cue: remove all shell bits so the marinade can coat evenly.
Soy-marinade the eggs
- Whisk soy sauce, water, mirin, and sugar until the sugar dissolves. Visual cue: the liquid looks uniform and slightly glossy.
- Submerge the peeled eggs in the marinade, then refrigerate at 40°F (4°C) for 4 hours. Visual cue: the egg whites turn amber as the sauce penetrates.
Make the yolk filling and assemble
- Halve the marinated eggs lengthwise and remove the yolks. Visual cue: the interiors should look golden and evenly amber.
- Mash the yolks with Japanese mayonnaise, sesame oil, rice vinegar, and sriracha until smooth. Visual cue: the mixture becomes creamy with no yolk lumps.
- Pipe or spoon the filling into the amber egg whites. Visual cue: the filling sits above the edges in a neat mound.
- Top each deviled egg with toasted sesame seeds, thin nori strips, and sliced green onions. Visual cue: you’ll see specks of sesame, dark nori, and bright green onion on top.
Notes
For the best amber color and flavor, fully cool the boiled eggs in the ice bath before marinating so the whites don’t crack. Store assembled deviled eggs in the refrigerator up to 3 days; for easiest peeling, use eggs that are slightly older than fresh. For a dairy-free swap, use a Japanese-style mayo that’s egg-free or mayonnaise made with aquafaba (taste and texture will be slightly different).