Recipe for Japanese-Style Devilled Eggs and Board Pairings from Chef Minh Phat Tu

Elevate your taste experience with Chef Minh’s Japanese-style Devilled Eggs. These eggs are anything but ordinary, with a creamy blend of mayonnaise and condensed milk, a zesty kick from kimchi and a hint of sea-like flavour from nori. Perfect as part of an appetizer or snack board or as the main event at any sized festive gathering.

Recipe for Japanese-Style Devilled Eggs

Japanese-Style Devilled Eggs and Board Pairings


Japanese-Style Devilled Eggs

  • 5 eggs
  • 2 tbsp (30 mL) mayonnaise
  • 1 tsp (10 mL) condensed milk
  • 1/4 cup (75 mL) kimchi
  • Pinch of salt
  • 1 sheet of nori (seaweed)
  • Pinch of chilli powder

Suggested Board Pairings

  • Wasabi peas
  • Pickled ginger
  • Bamboo
  • Green onion
  • Wakame (seaweed salad)
  • Wafers
  • Soya Sauce
  • Sriracha
  • Chilli Oil


1. Bring a pot of water to a boil before gently adding the eggs. Boil for 9 minutes before transferring to an ice water bath letting them cool for a few minutes. Peel the eggs once cool and cut them in half lengthwise.

2. Remove the yolks from the halved eggs and pass the yolks through a sieve until smooth. In a bowl, mix the egg yolks with mayonnaise, condensed milk, kimchi, salt and nori (seaweed).

3. Put the yolk mixture into a pastry bag and fill the halved eggs with the mixture. Sprinkle the tops of the filled eggs with chilli powder before serving.

4. Place the devilled eggs on a board with pairings like Wasabi peas, pickled ginger, bamboo, green onion, wakame (seaweed salad), wafers, soya sauce, sriracha and chilli oil.


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Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.