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A red plate with nine Asian deviled eggs, topped with chopped green onions, scallion oil, and sprinkled with red seasoning, sits on a neutral-colored surface.
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Asian deviled eggs recipe

Creamy, savory Asian deviled eggs made with ginger scallion oil. A flavorful, make-ahead appetizer perfect for holidays and parties!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American Chinese
Keyword: Asian deviled eggs, Scallion ginger deviled eggs
Servings: 12 servings
Author: ChihYu Smith

Ingredients

  • 6 large eggs refrigerated
  • 3 tbsp kewpie mayo or regular mayo
  • 1.5 tsp Dijon mustard
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • 2 to 2.5 tbsp ginger scallion oil see below
  • Light sprinkle Gochugaru flakes or paprika flakes), garnish (optional)

Ginger scallion sauce (1 cup):

US - Metric

Instructions

  • Boil the eggs. Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a boil over medium heat, then cover, remove from heat, and let sit for 10–11 minutes. Transfer the eggs to a bowl of cold water and cool for at least 5 minutes.
    Left: Three eggs boiling in a pot of water on a stove. Right: A hand holding a plate with neatly arranged sliced hard-boiled eggs, perfect for preparing Asian deviled eggs, placed on a wooden surface.
  • Peel and prep the eggs. Gently tap each egg on the counter and peel while still slightly warm, starting from the dull end. Slice the eggs in half lengthwise and carefully scoop out the yolks with a small spoon into a mini food processor.
  • Make the ginger scallion sauce. In a heat-proof bowl, combine diced scallions, grated ginger, sesame oil, salt, white pepper, and Sichuan peppercorn powder (if using). In a small saucepan, heat the avocado oil over medium-low heat for about 7–8 minutes, until it shimmers. Carefully pour the hot oil over the scallion mixture — it will sizzle immediately. Stir well and let it sit for a few minutes to soften.
    Side-by-side images: on the left, hot oil is poured over chopped green onions, ginger, and other scallion ginger oil for Asian deviled eggs; on the right, everything is mixed into a flavorful sauce with a spoon.
  • Make the filling. Add mayo, Dijon mustard, garlic powder, black pepper, and 2–2½ tbsp of the oil portion (not the solids) from the ginger scallion sauce. Pulse until creamy and smooth.
    Left: Halved hard-boiled eggs with yolks removed on a round plate, a spoon nearby. Right: Creamy yellow egg yolk mixture in a food processor—perfect for making Asian deviled eggs with unique flavors.
  • Assemble and serve. Spoon or pipe the yolk mixture into the egg whites. Top each egg with a small amount of scallion ginger sauce and a sprinkle of gochugaru or paprika if using. Serve at room temperature, with extra sauce on the side.
    A plate of Asian deviled eggs topped with chopped green onions , scallion oil, and herbs, arranged on a red dish. A small bowl of extra topping is nearby, and part of a blue plate is visible in the corner.
  • Tip: For a neater presentation, let guests add the sauce themselves to avoid excess oil on the plate.

Video

Notes

  • Salt: The ginger scallion sauce is naturally salty and full of umami, so there’s no need to add extra salt to the yolk mixture.
  • Make ahead:
    • Eggs: Hard-boil and peel, but leave them whole until ready to assemble.
    • Ginger scallion sauce: Make up to 7 days ahead and store in the fridge. Bring to room temperature before using. Do not reheat the oil.

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 1g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 260mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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