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Soy Sauce Marinated Deviled Eggs

Soy Sauce Marinated Deviled Eggs

This makes a total of 4 servings of Soy Sauce Marinated Deviled Eggs. Each serving comes out to be 213 Calories, 17g Fats, 2.9g Net Carbs, and 12g Protein.
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Ingredients
  

  • 6 large eggs
  • 1 ¼ cup water
  • ½ cup soy sauce
  • ¼ cup unseasoned rice vinegar*
  • 1 teaspoon liquid stevia
  • 2 cloves garlic grated
  • 4 ounces cream cheese softened
  • 1 tablespoon chopped chives
  • Salt and black pepper to taste

Instructions
 

  • 1. Place six large eggs in a pot then cover with water. Bring to a boil then cover the pot with a lid. Reduce the heat to the lowest setting and then let cook for 7 minutes. Pour out the water and then peel the eggs under cold running water. Set the eggs aside.
  • 2. In a large bowl mix together 1 cup of water, ½ cup soy sauce, ¼ cup rice vinegar, teaspoon of liquid stevia, and the garlic cloves.
  • 3. Set the eggs inside of the marinade and cover with 2-3 paper towels. Allow the paper towels to soak up the marinade so that the eggs are weight down into the mixture, but also being marinated on the tops.
  • 4. Let the eggs marinate in the fridge for 2 hours. Periodically rotate the eggs around so that they are being evenly coated.
  • 5. Pat the eggs dry then cut in half. Remove the yolks and set aside.
  • 6. Use a hand mixer to whip the softened cream cheese with ¼ cup of water. Then mix in the egg yolks, chopped chives, and some salt and pepper.
  • 7. Spoon or pipe the whipped egg yolks back into the egg whites. Top with additional chives, black pepper, and smoked paprika if desired.