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Deviled Eggs for Easter (Green Eggs and Ham Deviled Eggs)

Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Servings 3

Ingredients

Eggs

  • 6 large eggs

Soy Marinade

  • 1 cup soy sauce 240 g
  • 1/2 cup mirin 120 g
  • 1/2 cup rice wine vinegar 120 g
  • 1/4 cup sesame oil 60 g
  • 2 tbsp sambal chili paste 30 g
  • 1/2 tbsp Korean chili flakes 5 g
  • 1 to 2 cups water to dilute marinade 240 to 480 g

Green Garlic Chive Oil

  • 1 cup garlic chives 30 g
  • 2 cups extra virgin olive oil 480 g
  • Substitute scallion tops or chives if garlic chives are unavailable.

Green Breadcrumb

  • 2 cups Japanese panko breadcrumbs 120 g
  • 1/4 cup green garlic oil 60 g
  • salt to taste

Deviled Egg Filling

  • 1 cup cooked egg yolks about 6 yolks, 120 g
  • 1 cup Kewpie mayonnaise 240 g
  • lemon juice to taste about 1 to 2 tbsp / 15 to 30 g
  • salt and black pepper to taste

Portuguese Ham

  • diced Portuguese sausage 1 cup small (150 g)

Garnish

  • green garlic oil
  • scallions or dried chives

Instructions

  • Boil the Eggs. Bring a pot of water to a boil. Carefully lower in the eggs and cook for 10 minutes until the yolks are fully set but still creamy. Transfer immediately to an ice bath and cool completely before peeling.
  • Marinate the Eggs. In a bowl, mix soy sauce, mirin, rice wine vinegar, sesame oil, sambal, and Korean chili flakes. Place the peeled eggs in a container, pour the marinade over them, and add water until fully submerged. Marinate for 45 minutes to lightly season the egg whites.
  • Make the Green Garlic Oil. Blend garlic chives and olive oil on high for about 5 minutes until the mixture becomes hot and steamy. This gently blanches the herbs and preserves the vibrant green color. Strain through a coffee filter for a clear oil, or refrigerate unstrained.
  • Prepare the Green Breadcrumbs. Mix panko breadcrumbs and green garlic oil, seasoning lightly with salt. Spread on a sheet tray and bake at 325°F (165°C) until dry and crispy, watching carefully so the crumbs stay bright green.
  • Cook the Portuguese Ham. Finely dice Portuguese sausage and cook in a skillet until the fat renders. Transfer to a 350°F oven and bake until crispy, similar to bacon bits. Let cool.
  • Make the Deviled Egg Filling. Slice the marinated eggs in half and remove the yolks. In a bowl, whisk the yolks with Kewpie mayonnaise, lemon juice, salt, and pepper until smooth and creamy. Fold in the crispy Portuguese sausage and transfer the mixture to a piping bag.
  • Assemble the Deviled Eggs. Spread the green garlic breadcrumbs onto a serving plate. Pipe the deviled egg filling into the egg whites and place them on top of the crumbs. Drizzle lightly with green garlic oil and finish with scallions or dried chives.

Notes

Deviled Egg Tips
Use slightly older eggs
They peel easier after boiling.
Always shock in ice water
This stops cooking and keeps yolks bright.
Season with acid
Lemon juice balances the richness of mayo.
Pipe the filling
It makes the eggs look clean and restaurant style.