Miso Devilled Eggs

Miso Devilled Eggs

  • 1 hour
  • Expert
  • 3-4 Servings

Ingredients

  • 6 eggs
  • 2 tbsp Yutaka White Miso Paste
  • 2 tbsp mayonnaise
  • 1 tsp Yutaka Soy Sauce
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 tsp Yutaka Mirin (optional)
  • 1 tsp sriracha (plus extra for drizzling)
  • 2 Yutaka Dried Winter Shiitake Mushrooms
  • 1 spring onion

Directions

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 9 minutes.
  2. Cool under cold water, peel, and slice in half lengthwise.
  3. Scoop the yolks into a bowl and set the whites aside. Mash the yolks with miso paste, mayonnaise, soy sauce, rice vinegar, sesame oil, sriracha, and mirin (if using) until smooth. Adjust seasoning to taste.
  4. Soak the dried shiitake mushrooms in warm water for 15 minutes or until softened. Drain, pat dry and finely slice.
  5. Finely chop the spring onion and set aside for garnish.
  6. Fill the egg white halves with the yolk mixture using a spoon or piping bag.
  7. Heat a small, dry pan over medium heat. Lightly toast the sliced shiitake mushrooms for 1-2 minutes until crisp.
  8. Top the devilled eggs with toasted mushrooms, a sprinkle of spring onion, and a light drizzle of sriracha for added heat. Serve immediately or refrigerate until ready to serve.

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