Miso Deviled Eggs
by Katie Chin, Tastemaker in Residence
Miso (insert obvious pun here – Miso Hungry? Miso Excited? Miso Happy?) I know my eggcellent Asian twist on Deviled Eggs makes me hungry, excited and happy all at once! This Miso Deviled Eggs Recipe is the perfect appetizer to make your turn your holiday soiree from ho bum to humdinger! Creamy, umami, savory and luscious, my friends go crazy for this recipe because it’s filled with delicious, exotic flavors but not a lot of fat. It’s also loaded with protein so you’ll have stamina to mingle and jingle all night long!! This Miso Deviled Eggs recipe will be featured in my new Global Family Cookbook coming in fall 2020 and giving you a sneak peek now. If your lactose intolerant, you may swap out regular mayo with vegenaise. Try this with quail eggs for a miniature version. The Incredible Edible Egg folks loved my Miso Deviled Eggs recipe so much they did an IG story about it (and that’s no yolk!)
Serves 8
Ingredients
8 large eggs
⅓ cup (76 g) mayonnaise
1 Tbsp Dijon mustard
1 tsp low-sodium soy sauce
1 Tbsp white or yellow miso paste
1 tsp Sriracha sauce
Toasted black sesame seeds for garnish
Finely chopped green onions (scallions), white and green parts for garnish
Instructions
Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 inch (2.5 cm). Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes. Rinse eggs in cold water and place in ice water until completely cooled. Drain and peel.
Slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.
Mash the yolks with a fork then add the mayonnaise, mustard, soy sauce, miso paste, sriracha, and pepper. Use the fork gently until the mixture is combined.
Place the mixture into a piping bag and pipe into the egg whites. Refrigerate until set, about 20 minutes. Garnish with sesame seeds and green onions before serving.