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Vietnamese-Style Deviled Eggs

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Hard boiled eggs

  • 6 eggs
  • 1 tsp vinegar


Vietnamese pickled carrots and daikon radish

  • ½ lb daikon radish, shredded
  • 2 small carrots, shredded
  • 2 tsp salt, divided
  • 1 cup hot water
  • 1/4 cup sugar
  • 1/3 cup vinegar



  • Egg yolk from hard boiled eggs
  • 1/2 tsp Red Boat Fish Sauce
  • 3 tbsp kewpie mayonnaise
  • 2 scallions, greens only, sliced
  • 1/8 tsp black pepper 
  • Salt to taste
  • 1/2 tsp pickle juice


  1. In a colander over a bowl or sink, add your shredded daikon radish and carrots. Sprinkle with 1 teaspoon of salt, give it a toss and let it sit for 10 minutes. After 10 minutes, rinse with water and squeeze thoroughly to get out any excess water.
  2. In a heat-safe jar, add hot water, sugar, vinegar and remaining 1 teaspoon of salt. Stir to dissolve sugar and salt. Add in shredded carrots and daikon radish and push them down to ensure all parts are submerged in the pickling liquid. Let sit for 30 minutes to an hour before using.
  3. Bring a pot of water to a boil. Add vinegar and give it a stir. Gently lower eggs into the boiling water, ensuring they don’t fall to the bottom of the pot. Reduce to a simmer and cook for 12 minutes. After 12 minutes, add the eggs to an ice bath and let sit for 10 minutes.
  4. Cut the hard boiled eggs in half. In a bowl, add the cooked egg yolks from the hard boiled eggs, along with Red Boat Fish Sauce, kewpie mayonnaise, scallion greens, black pepper, and pickle juice from the homemade pickles. Mix to combine and salt to taste, if more is needed. Optional: chop up pickled veggies and add it into the filling.
  5. Add the filling to a piping bag and pipe the egg mixture into the hard boiled egg whites. Top with chopped pickled Vietnamese veggies and scallions or cilantro leaves.


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