This fun twist on deviled eggs is a nice change-of-pace dish for your next picnic or cookout. With just a hint of tang and spice, you could probably even trick your non-foodie friends into eating one. For this super simple dish, try to use older eggs—they will peel more easily. Look for togarashi in the same place you buy miso.
6 large eggs
3 tablespoons canola mayonnaise
1 1/2 tablespoons white miso
1 teaspoon shichimi togarashi (Japanese spice blend), plus more for garnish
1/3 cup thinly sliced scallions, divided
2 tablespoons toasted sesame seeds
Added sugars 0g
Calcium 2% DV
Potassium 1% DV
How to Make It
Place eggs in a saucepan; cover with water. Bring to a boil over high. Remove from heat; let stand 12 minutes. Transfer eggs to a bowl of ice water. Cool completely, about 5 minutes.
Whisk together mayonnaise and miso in a bowl until smooth. Add yolks, shichimi togarashi, and half of scallions. Place egg white halves on a platter; fill with yolk mixture. Sprinkle with sesame seeds, shichimi togarashi, and remaining scallions.
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