Miso devilled eggs
Who doesn’t love a devilled egg? This Japanese-inspired twist on the retro classic amps up the umami with a spoonful of miso. We think they’re some of the best devilled eggs you’ll ever eat.
Ingreadient
- 6 medium free-range eggs
- 75g mayonnaise
- 1 tsp dijon mustard
- 1 tbsp white miso paste (check it’s gluten-free if needed)
- Splash rice vinegar
- 1 tbsp finely chopped chives
- Shichimi togarashi to sprinkle
Instruction
- Bring a large saucepan of water to the boil, then gently submerge the eggs and boil for 10 minutes. Drain, then rinse under cold running water until cool. Carefully peel the eggs, then slice each in half vertically, wiping the knife in between each egg to get a nice clean cut.
- Using a teaspoon, scoop out the yolks and push them through a fine sieve into a bowl to create a smooth paste. Add the mayonnaise, mustard, miso and rice vinegar, stir to combine, then transfer to a piping bag (with a star nozzle if you have one). If you don’t have a piping bag you can use 2 teaspoons to spoon the mixture into the eggs, but you’ll miss out on that delightfully retro aesthetic.
- Pipe the mixture back into the eggs and finish with a sprinkle of finely chopped chives and a pinch of togarashi.
