Easter is around the corner! But hey, I say any time is a good time to make these deviled eggs. The addition of shiro miso adds a punch of umami, making these slightly addicting. Out of all the types of miso, shiro (or white) miso paste is best for it’s delicate, subtle qualities. I used a blend that was a bit stronger than shiro since I had it on hand; I just used a bit less than I normally would. I also love classic paprika as a topping, as well as a generous sprinkling of chives and parsley. Honestly, these hit the spot.
I made a smaller batch but you can easily double the recipe for a bigger portion.
- 6 eggs
- 1/3 cup sour cream
- 1 tbsp dijon mustard
- 3/4 tbsp shiro miso paste
- 1/2 tbsp of fresh squeezed lemon juice
- a pinch of salt & pepper
- a pinch of red chili pepper flakes
- dash of roasted garlic powder
- 1 tsp paprika
- ~ 1 tbsp chopped chives and parsley
- With the eggs in a large pot, fill with water until it covers them by an inch, then bring to a low boil. Turn off heat and let sit for about 5 minutes.
- Prepare an ice bath, and transfer eggs to it and let them chill for about 10 minutes.
- Crack egg shells and peel off shells and thin membranes. Cut eggs in half and remove yolks and place into a bowl. Hopefully, they just “plop out” and are fairly soft in consistency. Otherwise, remove with a spoon.
- Blend sour cream, mustard, miso, lemon, salt, pepper, chili pepper flakes, and garlic powder into egg yolks until mixture is pretty smooth. I did this by hand since it’s not a large volume, but a food processor would be excellent it you double the recipe.
- Spoon the yolk mixture into the egg halves. Serve chilled and top with paprika, chives, and parsley.