Recipes
Spicy Miso Devilled Eggs
Devilled eggs take on a new character with the incorporation of spicy miso and Sriracha. This fusion elevates the classic appetizer, turning it into something uniquely tasty. Ideal for gatherings, these eggs can be prepared in fifteen minutes, leaving you plenty of time to enjoy your company.
Serves
12
Prep Time
15 min
Print RecipeIngredients
Devilled Eggs
- 6 hard boiled eggs, peeled
- 3 tbsp (45 mL) mayonnaise
- ½ tbsp (7.5 mL) Dijon mustard
- ½ tbsp (7.5 mL) white miso
- 1 tsp (5 mL) lemon juice
- ¼ tsp (1.25 mL) garlic powder
- 1 tsp (5 mL) soy sauce
- ¼ tsp (1.25 mL) Sriracha
- Furikake seasoning, for garnish
- Bonito flakes, for garnish
Furikake Seasoning
- ½ cup (125 mL) toasted white sesame seeds
- 2 tbsp (30 mL) black sesame seeds
- 4 sheets nori
- ¼ cup (60 mL) packed bonito flakes
- 2 tsp (10 mL) Maldon sea salt
- 1 tsp (5 mL) granulated sugar
- 1 tsp (5 mL) shichimi togarashi, Japanese seven spice
Instructions
Furikake Seasoning
- Step 1
Place sesame seeds, bonito flakes, nori, sugar, sea salt and togarashi in food processor. Pulse only until mixture is blended. Makes about ¾ cup. Store in tightly covered jar in cool, dry place up to 1 month.
Devilled Eggs
- Step 1
Slice the boiled eggs 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.
- Step 2
Use a spoon to add a portion of the devilled egg mixture back into the hole of each egg white. Sprinkle furikake seasoning and bonito flakes for garnish.
