Sesame-soy Deviled

A unique twist to the classic appetizer, featuring hard-boiled eggs filled with a luscious mixture of creamy yolks, sesame oil, and soy sauce, creating a savory and indulgent bite with a delightful Asian-inspired flair.


6 x Large Eggs
1/2 x Cup Mayo
1 Tsp x Soy Sauce
1 Tsp x Toasted Sesame Oil
Black Sesame Seeds
2 x Small Sheets of Seaweed Paper

Equipment Required

  1. Small Pot
  2. Small Glass Bowl
  3. Snap-lock Plastic Bag
  4. Sharp Knife
  5. Kitchen Shears
  6. Spoon
  7. Serving Plate/Platter


  1. In a small pot, place the eggs in a single layer and near-boiling water to cover.
  2. Bring to a boil over high heat, then immediately turn off the heat, cover, and set your timer for 15 minutes.
  3. After 15 minutes of steeping, pour the hot water out and place the pot under a chilled water tap. The eggs should be cool enough to touch now.
  4. Crack the bottom of each egg on a hard surface, such as the sink or counter, and return to the cold water, letting them sit for a few seconds.
  5. Peel the eggs and halve them lengthwise.
  6. Pop the yolks out into a small bowl.
  7. Add the mayonnaise, soy sauce, and sesame oil to the yolks and whisk together until smooth and fluffy. Add more sesame oil if dry.
  8. Transfer this filling to a resealable plastic bag and snip off one corner. Pipe the filling into each egg. (If making ahead, cover the eggs and keep them in the fridge for up to 2 days.)
  9. Right before serving, sprinkle some black sesame seeds atop each egg.
  10. Using kitchen shears, snip the seaweed paper into a dozen 1-inch squares and top each egg with a single square.
  11. For easy cleanup, get rid of the food waste with a Food Waste Disposer.