Spicy Miso Devilled Eggs

By Chef Lynn Crawford
Serves 12
Prep Time 15 min
Print Recipe
By Chef Lynn Crawford
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!

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.