Miso Deviled Eggs
Japanese-inspired deviled eggs with a creamy filling of Kewpie mayonnaise, miso paste, soy sauce and sriracha, garnished with black sesame and chilli threads.
🍳 Cook: 15 min
Ingredients
| 8 | large eggs | |
| 1/3 cup | 80 ml | Kewpie mayonnaise |
| 1 tsp | 5 ml | white vinegar |
| 1 tsp | 5 ml | soy sauce |
| 4 tsp | 20 ml | miso paste |
| 1 tsp | 5 ml | sriracha |
| — | black sesame seeds, to garnish | |
| — | chilli threads, to garnish |
Instructions
- Place the eggs in a large pot and fill with water until the eggs are fully submerged. Heat over high heat until the water begins to boil.
- When the water reaches a rolling boil, remove the pot from the heat and let the eggs cook for at least 12 to 15 minutes.
- Drain the water and rinse the eggs under cold water to make them cool enough to handle and peel.
- Peel the eggs slowly, keeping the egg whites as intact as possible.
- Cut them in half with a sharp knife and remove the yolks. Set the whites aside and transfer the yolks to a mixing bowl.
- Mash the yolks and add the mayonnaise and vinegar.
- Mix until well incorporated, then add the soy sauce, miso paste and sriracha. Mix well, then pass the mixture through a fine sieve for a smooth filling.
- Transfer the filling to a piping bag with the desired tip and pipe it back onto the egg whites.
- Garnish with black sesame seeds and chilli threads for extra heat. Serve!