Deviled eggs with soy sauce recipe

Ingredients

• ¾ cup soy sauce
• 6 tablespoons warm water
• 1 tablespoon sugar
• 2 tablespoons sherry vinegar
• 1 tablespoon fish sauce
• 3 cloves garlic (minced)

• 6 medium eggs
• 4 tablespoons mayonnaise
• 2 teaspoons ginger paste
• 1 teaspoon Chinese mustard
• Scallions (garnish)
• Shredded carrot (garnish)
• Sriracha (dressing)

1. In a small mixing bowl, combine the 6 marinade ingredients, stir until incorporated and put to one side.
2. Place the eggs in a pot, in a single layer. Cover the eggs with 1-2” of water. Over high heat, bring to a boil. When the eggs come to the boil, cover the pan and reduce the heat to low. Continue cooking for between 12-15 minutes. Transfer the eggs to a bath of ice.
3. When the eggs have cooled, peel and completely submerge them in the marinade. Transfer them to the refrigerator for 3-4 hours.
4. Halve each egg and place the yolks in a bowl. Add the mayonnaise, along with the ginger and mustard. Mash the yolks into the mayonnaise-mustard mixture until creamy.
5. Using a plastic spatula, transfer the mixture to a re-sealable zip lock bag, snip the end off one corner of the bag and pipe the filling into the egg halves.
6. Sprinkle with scallions, shredded carrots, and sriracha.