Miso Deviled Eggs
These Miso Deviled Eggs are a party favorite in our home! Creamy egg yolks get a savory upgrade with a touch of miso, creating a rich, umami-packed bite that keeps everyone coming back for more. They’re always the first to disappear—no matter how many I make!
PREP TIME: 35 MINS COOK TIME: 10 MINS TOTAL TIME: 45 MINS
Ingredients
- 12 eggs
- 1/2 cup mayonnaise
- 1 tablespoon white miso paste
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon mirin
- 1/4 teaspoon black pepper
- 3/4 teaspoon mushroom seasoning
- Scallions, to garnish
- Sesame seeds, to garnish
Instructions
Place eggs in a single layer in a pot. Cover with water and bring to a boil. Once boiling, reduce heat and simmer for 8 minutes.
Run eggs under cold water for 1 minute to cool before peeling. Alternatively, transfer the eggs to an ice bath and let cool before peeling.
Peel the eggs and slice them in half lengthwise.
Gently remove the yolks and place them in a mixing bowl.
Arrange the egg whites on a serving platter.
Mash the yolks with a fork until crumbly.
Add the mayonnaise, miso paste, soy sauce, mirin, rice vinegar, sesame oil, pepper, and mushroom seasoning. Mix until smooth and creamy.
Spoon or pipe the yolk mixture into the egg white halves. Use a piping bag with a star tip for a decorative touch or a resealable bag with the corner snipped off for easy filling.
Garnish the filled eggs with sesame seeds and scallions.
Refrigerate for 15 minutes before serving.
Enjoy!
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