Even though World Egg Day was last month, we are continuing the celebration into November because who doesn’t love eggs? We certainly do and that’s why we’re thrilled to be sharing Chef Lynn Crawford’s recipe for Spicy Miso Deviled Eggs that are made with eggs proudly from Egg Farmers of Canada.
These deviled eggs aren’t your regular deviled eggs — these ones are kicked up a notch with umami-rich miso and a touch of heat. Don’t skip on the furikake seasoning either because it sends the whole dish over the edge!
Spicy Miso Deviled Eggs
By Chef Lynn Crawford
Serves: 12
Prep time: 15 minutes
Total time: 45 minutes
Ingredients:
6 eggs
3 tbsp mayonnaise
½ tbsp Dijon mustard
½ tbsp white miso
1 tsp lemon juice
¼ tsp garlic powder
1 tsp soy sauce
¼ tsp Sriracha
Furikake seasoning, for garnish, see recipe below
Bonito flakes, for garnish
Instructions:
Bring a large pot of water to a boil. Reduce heat to low to ensure the water is no longer boiling and use a skimmer to place the eggs in the water. Increase the heat back to high and set a timer for 12 minutes. While the eggs are boiling, prepare an ice water bath and set aside. Remove the eggs from the water and place in the ice water bath after 12 minutes.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk and spoon it into a small bowl. Place the egg whites on a plate. Mash the yolks with a fork and add the mayonnaise, mustard, miso, lemon juice, garlic powder, soy sauce and Sriracha. Stir everything together.
Use a spoon to add a portion of the devilled egg mixture back into the hole of each egg white. Sprinkle furikake seasoning and bonito flakes for garnish.
Furikake Seasoning
Ingredients:
½ cup toasted white sesame seeds
2 tbsp black sesame seeds
4 sheets nori
¼ cup packed bonito flakes
2 tsp Maldon sea salt
1 tsp granulated sugar
1 tsp shichimi togarashi, Japanese seven spice
Instructions:
Place sesame seeds, bonito flakes, nori, sugar, sea salt and togarashi in a food processor. Pulse only until the mixture is blended. Store in a tightly covered jar in cool, dry place up to one month.
Featured Image: Egg Farmers Of Canada
