Miso-Sesame Deviled Eggs with Chili Oil & Scallions
These miso-sesame deviled eggs strike the perfect balance between classic comfort and modern flavor. The silky filling is rich with miso-driven umami and nutty sesame, then finished with chili oil and scallions for contrast and crunch. A standout appetizer for brunches, cocktail parties, and holiday spreads.
Servings: 24 deviled egg halves
Calories: 51kcal
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
Serving: 1deviled egg half | Calories: 51kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 108mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg
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