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.
Deviled eggs have always been a party food I loved eating (especially with caviar on top!). There’s so many good varieties but I was always sad to see there’s not many Japanese-style recipes out there! One of my favorites uses shichimi-togarashi (a Japanese spice blend) but I wanted something a little brighter in flavor so I thought yuzu would be a great fit!
Yuzu is a Japanese citrus. It’s small, yellow, and round and can be used similarly to lemons (it’s like a lemon/mandarin orange mix). They’re super fragrant and have a very unique and bright flavor. Instead of using just yuzu zest or juice for this, I wanted to make something with some spice, too, so I used yuzu kosho! Yuzu kosho is one of my favorite condiments. It’s made of yuzu zest and juice, fresh chiles, and salt. It’s bright and spicy and a little goes a long way!
This recipe was a pleasant surprise since I didn’t know what to expect. I already knew miso and yuzu kosho went well (TIP: Add a bit of yuzu kosho into your miso soup to take it to the next level), but I had no idea how it would work in deviled eggs (spoiler: it’s very good). Since I love deviled eggs topped with caviar, I put some Hokkaido Salmon Caviar (ikura) that has been marinated in soy sauce for even more umami on top. Also used some green onions for some added texture and flavor. You can really put anything you want on these eggs (shiso would be amazing) or just eat them as-is.
Don’t have yuzu kosho, miso, or some of the other ingredients? Head to my PANTRY or the “Shop this post” section below to shop online.
Yuzu Miso Deviled Eggs / ゆず味噌デビルドエッグ
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!
Shop this post:
Kewpie Mayonnaise
Yuzu Kosho / 柚子こしょう
Seasoned Rice Vinegar / すし酢
Miso / 味噌
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