Mayak Deviled Eggs

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