Ultimate Miso Deviled Eggs

When you’re ready to take your deviled egg recipe game to the next level, look no further than our ultimate miso deviled eggs. There’s a lotta special going on here. For starters, we swap regular mayo for our fave Japanese Kewpie mayo (though it’s not imperative that you do). Then we layer in a ton of wildly satisfying umami-rich ingredients. You’re left with a platter full of two-bite bliss to share with friends and family, and maybe pair with a cocktail. Here’s how to do it.


Perfect hard boiled eggs and shiitake bacon team up to make something very special.

What makes our miso deviled eggs ultimate?

We're so glad you asked. We've combined two of Umami Girl's favorite basic recipes — classic deviled eggs and shiitake bacon — and added a Japanese-inspired panoply of umami-rich ingredients. This combination is inspired by our super-popular vegetarian ramen. There's:

  • Kewpie mayo (if you like)
  • Miso paste
  • Tamari
  • Mirin
  • Toasted sesame oil
  • Shiitake bacon
  • Sriracha
  • Gomasio
Ultimate Miso Deviled Eggs | Umami Girl 780

Deviled egg recipe basics

Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

Ultimate Miso Deviled Eggs

These crowd-pleasing ultimate miso deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serves 24



  1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork.
  2. Add mayonnaise, miso, tamari, mirin, rice vinegar, toasted sesame oil, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Finely chop the 1/4 cup of shiitake bacon and stir into yolk mixture.
  3. Using a piping bag fitted with a large star tip or plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
  4. Garnish each egg half with a piece of shiitake bacon, a dot of sriracha and a sprinkle of gomasio.


Japanese Kewpie mayonnaise is our preference for this deviled egg recipe. It's the same stuff used to make spicy mayo for sushi, and you guys, it's a dream.

Nutrition Information

Amount Per Serving:

Calories:: 76 Total Fat:: 6.2g Carbohydrates:: 0.3g Fiber:: 0.1g Protein:: 3.2g