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Miso Deviled  Egg Recipe

– 8 large eggs – 1 teaspoon red miso paste (more if you'd like a stronger miso taste, I have used up to 1 tablespoon in this recipe) – 1/4 cup mayonnaise – Juice of 1/2 lemon – 3 green onions

ingredients

1.

Place eggs in a medium saucepan and cover with cold water. Water should cover eggs by 1 inch. Bring water to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes.

Drain and let  eggs cool.

2.

Once eggs are cool. Peel eggs. Cut each egg in half and scoop out egg yolks into a medium size bowl.

3.

In medium bowl, add mayonnaise, miso paste, egg yolks and lemon juice and combine until smooth.

4.

Spoon mixture into eggs. I do this by piping the filing in!

5.

Top with green onions or scallions. Allow to get nice and cold in the refrigerator for 1-2 hours before serving, then enjoy!

6.

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