Description
A unique twist on traditional deviled eggs using miso for a rich flavor.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons white miso paste
- 2 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Chopped green onions for garnish
Instructions
- Hard boil the eggs and let them cool.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add miso paste, mayonnaise, rice vinegar, soy sauce, and sesame oil to the yolks.
- Mash the mixture until smooth and well combined.
- Fill the egg whites with the yolk mixture.
- Garnish with chopped green onions.
Notes
- Use fresh eggs for easier peeling.
- Adjust miso paste to taste.
- Store in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 eggs
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 220mg
Keywords: Japanese Deviled Eggs, Miso Eggs, Deviled Eggs Recipe