Nothing breathes new life into Thanksgiving dinner more than a delicious appetizer. Chef Lynn Crawford's spin on the classic deviled eggs was created in celebration of World Egg Day (October 9) and combines the traditional comfort-food with the umami super power of white miso. The creamy yolk mixture with miso, sriracha, dijon and soy sauce is addictive, so don't put out too many of these tasty two-biters before dinner.
Upcoming holiday dinners aside, this recipe works well as a base for egg salad sandwiches too.
Spicy miso deviled eggs
Bring a large pot of water to a boil. Reduce heat to low to ensure the water is no longer boiling and use a skimmer to place the eggs in the water. Increase the heat back to high and set a timer for 12 minutes. While the eggs are boiling, prepare an ice-water bath and set aside.
Remove the eggs from the water and place them in the ice water bath after 12 minutes.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk and spoon it into a small bowl. Place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, miso, lemon juice, garlic powder, soy sauce and Sriracha. Stir everything together until a smooth paste is formed.
Use a spoon or a piping bag to add a portion of the devilled egg mixture back into the hole of each egg white.
Sprinkle furikake seasoning (see recipe below) for garnish.
Place sesame seeds, bonito flakes, nori, sugar, sea salt and togarashi in a food processor. Pulse only until the mixture is blended.
Store in a tightly covered jar in a cool, dry place up to one month.
- Serves 4-6
- Prep Time:
- 15 minutes
- Cook Time:
- 30 mins