Recipes
Spicy Miso Devilled Eggs
Try Chef Lynn Crawford’s new twist on a classic devilled egg by adding Sriracha and furikake seasoning. These are a delicious appetizer or the perfect snack!
Serves
12
Prep Time
15 min
Ingredients
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.
Nutrition Facts
Per serving | |
---|---|
Calories | 0 |
Fat | 0 g |
Saturated Fat | 0 g |
Trans Fat | 0 g |
Carbohydrate | 0 g |
Fibre | 0 g |
Sugars | 0 g |
Protein | 0 g |
Sodium | 0 mg |