Mayak eggs are one of my favorite recipes to come out of the viral food world. If you have never had them, mayak eggs are Korean marinated eggs soaked in a sweet, salty, garlicky soy sauce with sesame, green onion, and a little heat. The name basically translates to drug eggs because they are supposed to be that addictive.
These Mayak Deviled Eggs take everything I love about Korean mayak eggs and turn it into an easy party appetizer. You get creamy egg yolks, soy sauce, sesame oil, garlic, green onion, a little sweetness, and just enough heat to keep you going back for another one.
Ingredients
For the marinade
1/2 cup low sodium soy sauce
1/2 cup water
2-3 tablespoons honey (or sweetener of choice)
3 garlic cloves, finely minced
2 green onions, sliced
2 teaspoons sesame seeds
½ jalapeño, sliced
2-3 thai chilis, sliced
For the deviled eggs
6 large eggs
1-2 tablespoon mayonnaise
1 tablespoon mayak marinade
1 teaspoon gochugaru
1. Bring water to a boil. Carefully place 6 eggs in boiling water and cook for 8 minutes. Remove and place eggs in an ice bath. Peel the eggs and set aside.
2. In a container, mix 1/2 cup soy sauce, 1/2 cup water, 2 tablespoons honey or sugar, 2 minced garlic cloves, 2 sliced green onions, 2 teaspoons sesame seeds, thai chilis, and 1 sliced jalapeño.
3. Add the peeled eggs to the marinade and refrigerate for at least 4 hours, preferably overnight. Turn the eggs a few times so they marinate evenly.
4. Remove the eggs from the marinade and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Add mayonnaise, 1 teaspoon gochugaru, and a little of the marinade. Mash everything together until smooth and creamy. Add a little more mayo if needed.
5. Spoon or pipe the filling back into the marinated egg whites.
6. Top with more green onion, sesame seeds, and sliced jalapeño. Spoon a tiny bit of the mayak marinade over the top right before serving.
The leftover mayak marinade works with noodles, rice, or more eggs
