These tamari marinated deviled eggs are creepy, easy, and damn(ed) tasty!! Marinate hard boiled egg whites in a salty soy sauce and mirin mixture. Then add wasabi and avocado to the yolks for a natural green colored filling. This recipe is so good you won’t want to just make them at Halloween. Pair it with the Cucumber Gin Mule!

Tamari marinated Deviled Eggs with Cucumber Gin Mule Cocktail pairing.

I have always thought about trying marinating eggs in tamari for Ramen. So, I had to try tamari marinated deviled eggs to bring to a Halloween party. Marinating the eggs in a gluten free tamari and mirin sauce naturally dyed the eggs a rotten color. The marinade also brings incredible flavor to the typically bland egg whites. A standard filling would not cut it for these tamari marinated eggs. To make them look even more rotten they need a green yolk mixture. So, I started thinking and rummaging in my fridge and thats when I found the key ingredient. I had a tube of wasabi I needed to use and it hit me! Sushi inspired deviled eggs with wasabi and avocado!!! The naturally green colors from avocado and wasabi come through in the yolk mixture that finishes the “rotten” look.

Honestly these “rotting” deviled eggs were a HIT at the Halloween party! One person at the party said they were the best deviled eggs they had ever had! And like deviled eggs always do, they all were devoured first; a clear sign that we had a winner here! These tamari marinated deviled eggs will not disappoint at whatever party you choose to bring them to, Halloween or not!

After marinating the eggs, set out some marinade in a little dish for people to drizzle on their eggs. Or use it to make another dish. Add the marinade to a pan with some cornstarch, then toss in some cooked veggies, chicken and/or tofu. Once cooked, serve it all on top of rice or cauliflower rice for an amazing meal!

Tamari Marinated Deviled Eggs look eerily rotten but taste delicious. Brown eggs with green avocado filling topped with a sliced jalapeño.

Recipe Notes and Substitutions

Hardboiled Eggs– There are so many different ways to hard-boiled an egg; however you do it (or honestly even if you just buy them to make this recipe even easier!) just cook them fully. Soft boiled eggs are amazing, and have their place but not in deviled eggs or egg salad (at least in my opinion, if you prefer the eggs softer for deviled eggs go for it!)
Tamari– I always use tamari or coconut aminos when cooking, but feel free to use soy sauce if you prefer. To make this recipe paleo use coconut aminos, I find coconut aminos are sweeter than traditional soy sauce or tamari and also less salty. Therefore, when using coconut aminos reduce the sugar in the marinade or completely omit it, and then add an additional 1 tsp of salt. I have a note about this in the recipe, but it is still worth it to bring up here.
Mirin– You can omit if you like or use whatever white wine you have open (this includes dry vermouth that you may have in the fridge from a martini you made that one time)
Sesame Oil– It does add a nice nutty flavor profile to the egg whites, however if you do not have it, don’t want to include it or your body does not agree with it then leave it out the recipe will still be great! You could substitute with peanut oil here too or another nutty oil. Olive oil doesn’t bring the same flavor but could be used.
Rice Wine Vinegar– This is my preferred vinegar for anything Asian inspired. However, if you do not have it or want to substitute it to make the recipe paleo, apple cider vinegar would work incredibly well in this recipe. Also feel free to use white wine vinegar. I would stay away from Balsamic vinegar because it is too sweet and not acidic enough.
Brown Sugar– I often use coconut sugar instead of brown sugar, both work fine in the recipe. You can also use honey if you prefer that flavor. If you use honey try 1/2 tsp and then if it needs the rest add it. The sugar helps balance the salt of the tamari and the bite of the vinegar, you could omit but it isn’t a lot and it helps balance the flavors. With that being said, if using coconut aminos omit the sugar.
Salt and pepper– You may not need it in the marinade; I added a little extra pepper but found it didn’t need extra salt. Taste the marinade ahead of time and see if you want the salt or not.
Wasabi paste– I found wasabi paste at the local Asian market, however if your local stores doesn’t have it you could either order online or ask the sushi counter if you can buy some extra wasabi paste. It really works incredibly with the recipe and it would be harder to substitute. If in a pinch sriracha will taste very different but really nice, fair warning the color will be more brown.
Mustard– Use whatever mustard you have and like. I used dijon because it is what I have on hand and it has a bit more spice than other mustard. You could also use spicy mustard if you have it, I am not a fan of yellow mustard in this recipe but if you like it go for it!
Mayo– Use whatever mayo you’d like, for paleo either use more avocado or a paleo mayo, both options will work! If you would like you can add cream cheese instead of mayo for a creamier and even more sushi-like flavor.
Suggested Cocktail Pairing– The Cucumber Gin Mule, follow the link to find out why I think this is a great pairing!

Tamari Marinated Deviled Eggs, Eerily “Rotting”

These spooky Halloween inspired tamari marinated deviled eggs are devilishly delicious! Tamari and mirin marinated egg whites filled with a wasabi and avocado yolk filling, you'll want them even after Halloween!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Marinating Time 2

Total Time 2 25

Course Appetizer, Snack

Cuisine American

Servings 4

Equipment

2 Containers with Lids for marinating eggs and storing egg yolk
1 Fork or Whisk for mixing
1 Piping Bag or Sandwich Bag for piping deviled egg Mix
1 Pot for cooking deviled eggs

Ingredients

Marinade

1/4 cup Tamari, Coconut Aminos or Soy Sauce
2 Tbsp Mirin Sub white wine or dry vermouth
1-2 cloves Garlic diced
1/2 inch Fresh Ginger, finely diced Or sub 1/2 tsp dried ginger
2 Scallions diced
1 Tbsp Rice Wine Vinegar
1 tsp Brown Sugar or Coconut Sugar
1 tsp Sesame Oil
1/2 cup Water
6 Hard Boiled Eggs cooked

Filling

6 Egg Yolks
1/2 Medium Avocado (~1/3-1/2 cup)
2 tsp Wasabi Paste More or less to preference
1/2 tsp Dried Ginger Powder
1.5 tsp Mustard Dijon
2 Tbsp Mayo or Cream Cheese Optional
2 Scallions diced
2 Tbsp Cilantro minced

Instructions

Add all the marinade ingredients into a container with a lid and shake to combine.
Cut hardboiled eggs in half and remove the yolks and place in a separate bowl or container.
Put the egg whites into the marinade making sure to submerge the eggs for maximum flavor; if you need to add a bit more water to fully submerge the eggs. Let marinade for at least two hours but best overnight.
If you go too long on the eggs they will get tough so be mindful of how long you marinade.
Next to make the filling, add all the filling ingredients EXCEPT THE MAYO to a bowl and stir with a whisk until creamy.
Depending on the size of your avocado and how dry your yolks are you may need to add mayo. If your yolks are dry add 1 tbsp of mayo or cream cheese and stir. If the yolks are still dry add another 1 tbsp of mayo and stir. We want the yolks creamy and staying together easily, not overly oily or runny.
Once the filling is creamy, add cilantro and green onions, stir together and taste. Add salt and pepper and mix to combine and taste again to see if it needs anything else, if all good set aside.
Remove egg whites from marinade (after a 2-12 hour soak) and dump off excess marinade, feel free to pat dry the whites have soaked up all that flavor! Fill the eggs with the wasabi egg yolk filling with either a spoon or piped into the eggs.
Garnish with jalapeño, sriracha veins, seaweed and/or pimento olives to look like an eye. Arrange on a tray and serve cold.
Serve with the Cucumber Gin Mule for an extra treat at a spooky party!

Notes

Tamari– I always use tamari, but you can use coconut aminos, soy sauce or liquid aminos.
Mirin– You can omit or use white wine or dry vermouth
Sesame Oil– Omit or substitute with peanut oil.
Rice Wine Vinegar– Substitute it with apple cider vinegar or white wine vinegar. Do not use Balsamic vinegar.
Salt and pepper– You may not need it in the marinade; I added a little extra pepper but found it didn’t need extra salt. To make this recipe with coconut aminos, reduce or omit the sugar and add an additional 1 tsp of salt.

Keyword Avocado, Deviled Eggs, Halloween, Spooky, Tamari, Wasabi

No comments to show.

Recipes for drinks, foods & how to pair the two