Super Delicious Deviled Egg Salad With Miso
Prep time
Cook time
Total time
My crazy-easy deviled egg salad takes things over the top with the addition of miso, bacon, sesame oil and chives. It makes a grand sandwich!
Serves: 6
  • 12 Eggs
  • ½ cup Mayonnaise
  • 1 tbsp. White Miso
  • ½ tsp. Ground Mustard
  • 1 tsp. Rice Vinegar
  • Salt + Black Pepper, to taste
  • 5 Bacon Strips, cooked and crumbled
  • 2 tsp. Black Sesame Seeds
  • 1 tbsp. Freshly Chopped Chives
  • Drizzle of Toasted Sesame Oil, to taste
  1. Place eggs in cold water and bring to a boil. Add a splash of white vinegar (optional), cover, remove from heat and allow the eggs to sit for 10 minutes. Place into an ice bath to stop the cooking process. Once cooled, peel and set aside.
  2. Cut hard-boiled eggs in half, lengthwise, and separate the yolks from the egg whites. Place yolks in a large bowl.
  3. Whisk mayonnaise, white miso, ground mustard, rice vinegar, salt + pepper together in a small mixing bowl and set aside. Next, you'll smash the egg yolks until lumpy and then fold-in the miso-mayonnaise until well combined.
  4. Chop the egg whites and place them in the yolk bowl with crumbled bacon, black sesame seeds, chopped chives and drizzle with toasted sesame oil. Gently fold together until combined. Enjoy immediately!
Recipe by Slice of Jess at