Japanese Deviled Eggs

Step 1

Gather all the ingredients.

Step 2

Make 6 hard boiled eggs. Here is the technique we use to make our eggs.

Step 3

Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.

Step 4

Fine chop green onions and set aside.

Step 5

Cut hard boiled eggs in half, remove egg yolk (the yellow portion) with either a spoon or your thumb and place into a mixing bowl. Note - yoke should just fall out with minimal effort.

Step 6

Add Kewpie Mayo, Soy Sauce, yellow mustard, Rice Vinegar, a sprinkle of salt & pepper and mix all together with a fork. It's extremely important that each ingredient is measured out, otherwise, the texture will be off. After mixing, you should have something that represents a potato salad texture. If it's runny, you'll need to add more cooked egg yolk and if it's dry, you'll need to add more mayo.

Step 7

Transfer egg mix into a ziplock bag. Remove as much air as you can by twisting the bag to form a cone shape, seal, and then cut a small corner off the bottom of the ziplock bag.

Step 8

Plate egg whites with concave portion facing upwards.

Step 9

Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.