These deviled eggs get a bold, savory twist from Indomie Mi Goreng instant noodle seasoning. If you want a party appetizer with familiar umami and a touch of heat, try these Mi Goreng Deviled Eggs — they’re simple to make and surprisingly addictive.
What is Mi Goreng?
Mi Goreng refers to Indonesian-style dry fried noodles. Indomie’s Mi Goreng instant packets are widely available and include multiple seasoning sachets that create the signature sweet, salty, and savory profile. This recipe uses most of those seasonings to flavor the egg yolk filling for a concentrated, delicious result.
Standard Indomie Mi Goreng packets typically include dry seasoning powder, ground pepper, flavored oil, sweet soy sauce (kecap manis), and fried garlic. For these deviled eggs I use four of the five packets — the fried garlic can be saved for another dish or sprinkled on top as a garnish if you like.
How to get perfectly peeled hard‑boiled eggs
Well-peeled eggs make deviled eggs look and taste better. A reliable method is to plunge the eggs into an ice bath immediately after boiling; the rapid temperature change helps separate the membrane from the shell and makes peeling much easier. Other common tips include adding vinegar to the boiling water, gently cracking the shell after cooking, or using a bit of baking soda, but the ice bath is the one I use most consistently.
How to make Mi Goreng Deviled Eggs
Full ingredient amounts and step-by-step instructions are provided in the recipe section below.
1. Hard-boil, cool, and peel the eggs. Slice each egg in half lengthwise and remove the yolks.
2. Combine the yolks with mayonnaise (I like kewpie), lemon juice, the Mi Goreng seasoning packets (except the fried garlic, unless you choose to include it), and salt and pepper to taste.
3. Mash the yolk mixture with a fork or whip briefly with a hand mixer until smooth and fluffy. Adjust lemon and seasoning to taste.
4. Transfer the filling into a piping bag fitted with your preferred tip and pipe the mixture back into the egg white halves. Alternatively, spoon the filling for a more rustic look.
5. Chill the deviled eggs until serving. Garnish as desired with chopped chives, green onions, extra fried garlic or shallots, or a dusting of additional pepper.
VIDEO: I made the deviled eggs for a Severance watch party
Recipe
Deviled Eggs with Mi Goreng Instant Noodle Seasoning
Pin Recipe
Ingredients
- 12 eggs
- 1 Mi Goreng Instant Noodle
- ¼ cup kewpie mayo
- 2-3 tablespoons lemon juice to taste
- pinch of salt to taste
- freshly ground black pepper to taste
- freshly ground white pepper to taste (optional)
Method
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In a large pot, bring enough water to a boil to cover the eggs. Hard-boil eggs, approximately 10-12 minutes
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Immediately submerge eggs in an ice bath, and allow to cool for 5-10 minutes
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Peel all eggs and slice in half, lengthwise (see Notes). Pop out the egg yolks and place in a medium bowl.
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Remove all Mi Goreng seasoning packets from the package, except for fried garlic (save the noodles and fried garlic for a separate meal.)
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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.
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Place the mixture inside a piping bag fitted with a star tip. Pipe the egg yolk mixture into the hollow egg whites.
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Keep deviled eggs chilled until ready to serve.
Notes
- Chilled eggs are easier to slice and to remove yolks. If yolks are stubborn, refrigerate the peeled eggs for 30 minutes before slicing.
- I used Mi Goreng Hot N Spicy, but you can use other Mi Goreng flavors depending on your heat and flavor preference.
- The Mi Goreng packets include fried garlic; you can mix it into the yolk filling or reserve it as a crunchy topping.
- Adjust lemon juice to preference — I tend to add a bit more for a brighter, tangy profile.
- Whipping the yolk mixture makes the filling lighter and fluffier, but mashing with a fork also works.
- Suggested toppings: chopped chives, sliced green onions, fried shallots or garlic, sesame seeds, or a pinch of extra pepper.