These deviled eggs have a unique flavor by using Indomie Mi Goreng instant noodle packets. Try these DELICIOUS Mi Goreng Deviled Eggs for your next party!
What is Mi Goreng?
Mi Goreng is a dry noodle dish from Indonesia. Indomie is the most popular brand of instant Mi Goreng and is widely available at Asian supermarkets.
While Indomie has different flavors, the basic ones come with 5 seasoning packets: dry seasoning, pepper, oil, kecap manis, and fried garlic. In this deviled egg recipe I use 4 of the 5 and omit the fried garlic bits.
How do you get a perfectly peeled egg?
Having perfect hard boiled eggs really helps when making deviled eggs. Although there are many, the way that works best for me is to give the eggs and immediate cold water or ice plunge directly off the boil.
I’ve been told other things such as vinegar, puncturing the shell pre-boil, and baking soda can produce the same effect and while I can’t say for certain if those would work, they sound dependable to me.
How to make Deviled Eggs with Mi Goreng flavors packets.. whatever?
For full list of ingredients and detailed steps, check out the bottom of this page.
Boil and peel the eggs. Slice in half lengthwise and remove the yolks.
Mix the yolks with mayonnaise, lemon juice, mi goreng seasoning, and spices.
Put the mixture in a piping bag and fill the empty centers of the egg yolks
VIDEO: I made the deviled eggs for a Severance watch party
Recipe
Deviled Eggs with Mi Goreng Instant Noodle Seasoning
Ingredients
Method
- In a large pot, bring enough water to a boil to cover the eggs. Hard-boil eggs, approximately 10-12 minutes
- Immediately submerge eggs in an ice bath, and allow to cool for 5-10 minutes
- Peel all eggs and slice in half, lengthwise (see Notes). Pop out the egg yolks and place in a medium bowl.
- Remove all Mi Goreng seasoning packets from the package, except for fried garlic (save the noodles and fried garlic for a separate meal.)
- With the egg yolks, combine all Mi Goreng seasonings, kewpie mayo, lemon, salt, black pepper, and white pepper (optional). Mash the egg yolk mixture with a fork, or whip using a hand mixer until the mixture is smooth.
- Place the mixture inside a piping bag fitted with a star tip. Pipe the egg yolk mixture into the hollow egg whites.
- Keep deviled eggs chilled until ready to serve.
Notes
- It’s easier to slice the hard-boiled eggs and pop out the yolks if the eggs are chilled. If you are having a difficult time taking out the yolks, let the eggs chill in the fridge for 30 minutes before slicing.
- I used Mi Goreng Hot N Spicy flavor, but feel free to use other Mi Goreng flavors.
- Mi Goreng instant noodles come with fried garlic. You can include this in your mixture, but I opted to keep it out.
- I like the deviled eggs to have a more tart flavor, so I adjusted lemon juice accordingly.
- I prefer whipping the egg yolk mixture for fluffier deviled eggs.
- Toppings: you can add chives, green onions, fried garlic/onions, and more! Feel free to get creative.