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Green Onion Oil Deviled Eggs

Green Onion Oil Deviled Eggs


From Momofukufor2.com

Adapted from Chef Chang’s cookbook, Momofuku


4 hard boiled eggs, peeled, chilled and cut in half

1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)

1 clove of garlic, minced

1 small shallot, minced

1 small knob of ginger, minced

2 tablespoons canola oil

2 teaspoons sesame oil

salt and pepper to taste

sriracha (optional)



  1. 1.    Make the scallion oil by heating up the canola oil in a small pot over med-high heat. When the oil is shimmery and hot, add the scallions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble and the scallions will sizzle.  Stir immediately to expose the ingredients quickly to the oil. Cook until the scallions have collapsed and are soft, after about 30 seconds. Remove the pot from the heat and stir in the sesame oil. Salt to taste.  The garnish will keep for several hours at room temperature. Or, cover and refrigerate for up to 7 days, then bring to room temperature before using.  Scallion oil will start to lose its vibrant green color after a few days, but like many soups and sauces, the taste gets better with age.  
  2. 2.    For the deviled eggs:  Hard-boil, peel, chill and cut eggs lengthwise.  Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the green onion oil. Stir and taste. If you need more scallion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using.



This recipe will make much more scallion oil than you’ll need for four deviled eggs.  Simply, prepare more hard-boiled eggs, or experiment with adding scallion oil to your other dishes.  Enjoy!


Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota.  Helena lives in Minneapolis with her husband, Chris, and their four-year-old son, Zach.


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Garlic, Scallions (Green Onion),