For the perfect twist on a classic deviled eggs, try this incredibly flavorful miso deviled egg recipe! These miso deviled eggs are great for spring and brunch occasions and for any family gathering (and are the best deviled eggs I’ve ever had!)
Let’s talk about deviled eggs. At our family gatherings, they are among some of the first things to get gobbled up off of the brunch table. With Easter not too far off, deviled eggs are the perfect menu item to try. So, to mix things up a bit, I’m bringing miso deviled eggs for an Easter recipe. I encourage you to mix it up and use this miso deviled egg recipe to wow your family and friends!
A couple of weeks ago, I talked about how much red miso paste Nick brought home from the store – it was a huge tub (like this one)! So, I already made some miso butter for toast with hard boiled eggs, but there is still a ton left. I’m digging in and using it for these deviled eggs as well.
When I make deviled eggs, I rely on the classic Martha Stewart recipe – I used the recipe from Martha’s American Food cookbook as the base (I love that cookbook, so many good/classic recipes – side note, I heard that Martha Stewart has 94 cookbooks, makes me feel behind with my 2 published cookbooks).
Once the eggs are cooked (I like a 9 minute hard boiled egg), it’s time to peel them and fill them. I always love hearing this heated debate of how people like to peel eggs. There are plenty of options, but I’m a classic egg peeler all the way. What about you?
After peeling the eggs, cut them and it’s time to remove the yolk. This part can be tricky. I used to always break like half of the egg whites while doing this. But, now my favorite trick to getting the yolk out is to use the back of a spoon. It really helps the yolk slide out without breaking the egg white.
Combine the egg yolks with mayonnaise, miso and lemon juice and it’s time to fill the egg whites back up (also – since this is a 5-ingredient breakfast -brunch recipe, it’s perfect for Five-Ingredient Fridays)!
If you’d like to get a little fancy with the recipe, you can pipe the filling back into the eggs once combined. I’m guessing you don’t have piping bags laying around, but don’t worry, there is a super easy trick to use at home. Simply take a Ziploc bag and fold the edges down. Fill the bag with the yolk mixture, zip it up and clip a small bit of the corner off – voila, you have a piping bag!
These miso deviled eggs are perfect for Easter or anytime you’re having friends over for brunch!
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 finely chopped
- 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. (OR - bring water to a boil in a large pot, once boiling, gently add eggs and cook for 9 minutes, remove from heat, pour out water and run eggs under cold water to 'shock' them, run under cold water until cool enough to handle, then peel).
- 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 (I do this with a hand mixer)
- 4. Spoon mixture into eggs. I do this by piping the filing in - I put filling in a Ziploc bag and cut off a corner and use it as a piping bag.
- 5. Top with green onions or scallions. Allow to get nice and cold in the refrigerator for 1-2 hrs before serving, then enjoy.