Ultimate Miso Deviled Eggs
When you’re ready to take your game to the next level, look no further than our ultimate miso deviled eggs. These two-bite wonders are packed with satisfying savory flavors.
Servings: 24 pieces
Calories: 76kcal
Equipment
Ingredients
- 12 large eggs
- ½ cup (124 grams) Kewpie mayonnaise
- 1 tablespoon (15 grams) white miso paste
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon mirin
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon freshly ground black pepper
- ¼ cup shiitake bacon plus 24 pieces to garnish
- Sriracha sauce to garnish
- Gomasio for sprinkling
Instructions
- Fill a large pot halfway with water and bring to a boil. See note 1 below.
- Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
- Set a timer for 12 minutes.
- When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
- While the eggs cook, fill a large bowl halfway with ice water.
- When timer rings, pull eggs out of pot and plunge into ice water.
- Cool for 15 minutes.
- Meanwhile, if you haven't already, make the shiitake bacon.
- Peel eggs carefully and give them a quick rinse under running water to remove any remaining bits of shell.
- Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork.
- Add mayonnaise, miso, tamari, mirin, rice vinegar, toasted sesame oil, and pepper. Continue mashing and blending until yolk mixture is creamy.
- Finely chop the ¼ cup of shiitake bacon and stir into yolk mixture.
- 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.
- Garnish each egg half with a piece of shiitake bacon, a dot of sriracha and a sprinkle of gomasio.
Notes
- If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
Kewpie is a Japanese brand of mayonnaise that’s creamier, tangier, and higher in umami than American mayo. It’s made with egg yolks instead of whole eggs and has a slightly thinner consistency. It's worth seeking out, but you can use a regular good-quality supermarket mayo if you want. - White miso paste is made from fermented soybeans. It has a salty, sweet, and savory vibe and is among the most mellow of the miso varieties. Buy it here.
- I like to use reduced-sodium soy sauce, which has all the umami but is a little less salty.
- Mirin is a sweet Japanese rice wine that's pervasive in cooking and in dipping sauces. It's pretty easy to find in grocery stores these days, but you can also buy it here.
- You can use regular or hot chili toasted sesame oil. This rockstar ingredient packs tons of sesame flavor and, in the chili version, the perfect level of nuanced spiciness.
- Sriracha adds another layer of flavor and plenty of spiciness. The very small amount I've suggested in the recipe gives the eggs a barely perceptible heat — you can easily customize it to your tastes.
- Gomasio (Japanese sesame salt, made with whole sesame seeds) adds a bit of textural contrast, a pretty finish, and another layer of flavor.
- Make-ahead options: You can cook the shiitake bacon and boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
- Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
Nutrition
Calories: 76kcal | Carbohydrates: 0.3g | Protein: 3.2g | Fat: 6.2g | Fiber: 0.1g