Yuzu Miso Deviled Eggs / ゆず味噌デビルドエッグ
Looking for a fun twist on deviled eggs for Easter at home? These Yuzu Miso Deviled Eggs use miso for added umami and yuzu kosho for a kick of spice.
Servings: 12
Ingredients
- 6 large eggs
- 3 tbsp Kewpie mayonnaise
- 1.5 tbsp white miso
- 1.5 tsp seasoned rice vinegar
- 1 tsp yuzu kosho
- green onions sliced, for garnish
Instructions
- Hard boil the eggs: Place eggs in a pot and cover with water. Bring water to a boil over high heat. Remove from heat and let stand for 12 minutes. Transfer to a bowl of iced water and cool completely.
- Peel eggs and cut in half lengthwise. Carefully remove the cooked yolks and put into a bowl. Save the cooked whites.
- In the bowl with the yolks, whisk together with mayonnaise, miso, and seasoned rice vinegar. Add yuzu kosho and mix well until smooth. If it's too chunky still, add a little extra mayo.
- Place egg white halves on a plate and fill with the yolk mixture. Top with green onions and any other toppings of choice. Serve and enjoy!