miso deviled eggs

eggs-1eggs-2eggs-6

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.

Ingredients

  • 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

Directions

  1. 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.
  2. Prepare an ice bath, and transfer eggs to it and let them chill for about 10 minutes.
  3. 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.
  4. 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.
  5. Spoon the yolk mixture into the egg halves. Serve chilled and top with paprika, chives, and parsley.

 

Enjoy!

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