No party is complete without Classic Deviled Eggs. Surprise your guests with this miso-spiked version and watch them quickly disappear.
The best recipes start with the best ingredients. When purchasing eggs, I always opt for free range organic, when available. Other egg recipes you might enjoy include my Waffle Egg Salad Sandwiches, Spaghetti Squash Purgatory Skillet, Sweet Potato Deviled Eggs and Plantain Chilaquiles.
I’m such a big fan when it comes to Miso.
To be honest, I’m not quite sure how this is the first recipe I’m featuring on my blog with this fabulous ingredient. I met the folks behind Miso Master earlier this year at a food show. They’re based right here in North Carolina and their White Miso is my faaaaaaav. I recently purchased a big tub of it, so look out for more miso recipes coming soon. 😉
To take things up a notch, I decided to drizzle these little gems with toasted sesame oil, a sprinkle of black sesame seeds and chives. Smoked paprika would have been a nice addition, with the touch of sweetness and pop of color. I didn’t think of that until after I took my photographs though, so I’ll try this next time around.
HOW TO UPGRADE CLASSIC DEVILED EGGS:
- Cook the eggs to velvety perfection: Place eggs in cold water and bring to a boil. Add a splash of white vinegar, cover, remove from heat and allow the eggs to sit for 10 minutes. Remove and place into an ice bath to stop the cooking process.
- Prep the eggs: Remove shells, cut eggs in half lengthwise and separate the yolks. Place yolks in a large mixing bowl and smash with a fork.
- Mix together the wet ingredients + spices: I prefer to mix these mayonnaise, white miso, ground mustard, rice vinegar and salt + pepper separately. I then fold them into the smashed egg yolks until combined. By doing this, the flavors get mixed together more evenly, resulting in a perfectly flavored batch of deviled eggs.
- Assemble the deviled eggs: Using a small spoon or a piping bag, add the yolk mixture to the basin of each egg white. Once put together, either refrigerate until you’re ready to serve or add garnishes and enjoy immediately. If serving at a later time, add garnishes right before serving (garnishes include the toasted sesame oil, black sesame seeds and chives).
RECIPE VIDEO YOU MIGHT LIKE:
- 1 dozen Eggs, hard-boiled & peeled
- ½ cup Mayonnaise
- 1 tbsp. White Miso
- ½ tsp. Ground Mustard
- 1 tsp. Rice Vinegar
- Salt + Black Pepper, to taste
- Drizzle of Toasted Sesame Oil
- Sprinkle with Black Sesame Seeds
- Garnish each with Freshly Chopped Chives
- Cut hard-boiled eggs in half, lengthwise, and separate the yolks from the egg whites. Place yolks in a large bowl.
- 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 and then fold-in the mayonnaise mixture until well combined.
- Using a small spoon or piping bag, fill cavities of the egg whites with the yolk mixture. Drizzle with toasted sesame oil, sprinkle with black sesame seeds and chives. Enjoy immediately.
NOTES ON THIS RECIPE:
- As mentioned above, after taking my photographs I added a touch of smoked paprika. The combination was epic! This is totally optional, but I highly recommend it. I also tried these with a sprinkle of crunchy bacon pieces and my tastebuds swooned. Just an FYI if you want a little variety.
- Full disclosure, after photographing these (and munching on a few of them), I cut everything up and made this recipe into a FABULOUS egg salad. I ended up serving it on toasted sourdough with sunflower micro greens and said bacon pieces above. Oh, Emm, Gee. So good.
- Can you make these ahead of time? Of course! These bad boys can be prepped up to two days in advance. I like to keep the whites and egg yolk filling separate and then assemble them just before serving. Make sure to wrap the egg whites in plastic wrap and keep the yolk mixture in a piping or plastic bag with all the air squeezed out.
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