Now reading Ramen Deviled Eggs

Ramen Deviled Eggs

Now with bonus crunch.

These make a fantastic bar snack, or double the recipe for cocktail parties. Kewpie mayonnaise isn’t mandatory here if you can’t find it, but if you can, use it—it really amps up the dashi/MSG/savory goodness.


Makes 12 servings
  • 6 eggs
  • 1/2 t ramen seasoning
  • 3 scallions, white and light-green parts, finely chopped
  • 1/4 C Kewpie mayonnaise
  • 1 T dried ramen noodles, crumbled


  1. Place the eggs in a single layer in a saucepan, and cover with cold water by 1 inch. Turn heat to high. Once the water boils, turn off heat, cover, and let stand 8–9 minutes. Drain and shock in ice water, then peel the eggs.

  2. Slice the eggs in half lengthwise and scoop the yolks into a small bowl. Add the mayonnaise, chopped scallions, and ramen seasoning to the egg yolks, and mix thoroughly.

  3. Place yolk mixture in a piping bag or plastic sandwich bag, and fill each egg half with yolk. Garnish with the dried ramen noodles. Keep chilled until serving.