Why Miso Belongs In Your Deviled Eggs 💯
These miso-sesame deviled eggs are everything I love about a classic deviled egg—silky, creamy, and rich—leveled up with deep umami flavor for a modern, Asian-inspired twist.
The deviled egg filling is flavored with sweet white miso paste, toasted sesame oil, and a bit of sriracha (I’ve also tested these with wasabi, which works great too!). Finished with chili oil, sesame seeds, and crisp scallions, they’re the cutest little deviled eggs you ever did see and a fantastic addition to other easy, make-ahead party snacks!
Hard-Boiled Eggs Like A Pro: My Best Tips!
You’ll start by hard-boiling the eggs using a hands-off method that yields consistently tender yolks. Over the years, this is what’s worked best for me:
- Start with cold water and cover the eggs by about an inch.
- Turn off the heat after boiling. Just let ’em finish cooking in the hot water.
- Ice bath immediately (non-negotiable!). Trust me, it makes peeling easier.
- Peeling from the wide end is your best shot at clean shells. This is where the air pocket lives.
- Peeling under water (either running water or in the ice bath) helps release stubborn shells without tearing the whites.
Quick Overview of Steps
I absolutely adore Japanese-style mayo for its rich, tangy, slightly sweet taste and ultra-creamy texture. Of course American-style mayonnaise would work in a pinch, but I strongly recommend Kewpie mayo if possible.
Get creative with the garnishes! Instead of sesame seeds, a sprinkle of furikake (a salty, crunchy, umami rice seasoning), tograrashi, or even a bit of fresh microgreens would all work well here.
Serving Suggestions
- Add them to a brunch spread alongside other innovative breakfast recipes.
- Serve as a cocktail-hour appetizer with sparkling wine or a glass of Riesling (great when paired alongside spicy food!)
- Pair with other Asian-inspired small bites—think dumplings, stir-fried chili oil noodles, or spicy salmon crispy rice. Honestly, the possibilities are endless!
These deviled eggs are proof that a few thoughtful ingredient swaps can completely transform a classic. These always disappear quickly! (Especially when my daughter and I are hovering around the plate. 😂)
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Miso-Sesame Deviled Eggs with Chili Oil & Scallions
Equipment
Ingredients
For the Deviled Eggs
- 12 large eggs
- ½ cup (115g) Kewpie mayo or other Japanese-style mayo
- 3 tsp sweet white miso paste
- 1 tsp mirin
- 1 tsp rice wine vinegar
- 1-2 tsp Sriracha or wasabi
- ½ tsp toasted sesame oil
For Garnish
- Chili oil
- Sesame seeds
- Thinly sliced green onion
Instructions
- Hard-boil the eggs. Place 12 eggs in a large saucepan and add cold water to cover by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-11 minutes (10 for slightly creamier yolks, 11 for fully set).
- Chill before peeling. While the eggs cook, prepare a large bowl of ice water. Transfer the eggs immediately from the hot water to the ice bath. Let chill for at least 10 minutes. This stops the cooking and helps the shells release more easily.
- Peel the eggs. Gently tap each egg all over to crack the shell. Start peeling from the wider end, where the air pocket usually sits. Peel under running water or submerged in the ice bath for the cleanest results. Pat dry once peeled. Slice the eggs in half lengthwise and carefully remove the yolks.
- Make the filling. Place yolks in a medium bowl and mash until smooth. Add ½ cup (115g) Kewpie, 3 tsp white miso, 1 tsp mirin, 1 tsp rice vinegar, 1-2 tsp Sriracha, and ½ tsp toasted sesame oil. Stir completely until smooth and creamy. Taste and adjust heat or acidity if needed—the filling should be savory, lightly sweet, and deeply umami-forward.
- Stuff the eggs. Spoon or pipe the filling into the egg white halves (a piping bag or zip-top bag with the corner snipped makes this extra polished). Aim for a generous mound, but don’t overfill.
- Garnish. Place on a serving tray, then finish them off with a drizzle of chili oil, a sprinkle of sesame seeds, and thinly sliced green onion. Serve chilled or slightly cool. Enjoy!
Notes
- Tips: Adjust Sriracha or wasabi to taste (about 2 tsp is a good starting point). Slice green onions on a sharp diagonal for presentation, or swap in chopped cilantro.
- Make ahead: Hard-boil, peel, and halve eggs up to 2 days ahead; store whites and filling separately.
- Storage: Once assembled, enjoy within 24 hours (up to 2 days refrigerated, covered).
Nutrition
Photography by Jo Harding.
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