Easy Asian Devilled Eggs (Miso Devilled Eggs)

I am unashamedly a massive fan of devilled eggs. These easy Asian Devilled Eggs made with white miso, sriracha and sesame seeds are something I love to make great platters of for parties, which I’m after something a bit punchier than my Green Eggs & Ham Devilled Eggs, or something a little less rich and luxe as my Devilled Eggs Royale (it’s my Devilled Spiders Eggs that come out for Halloween!)

They’re super easy to make, and look super pretty on a serving dish!

My proportions below make 6 devilled egg halves (there is only 5 in the picture because I had a slight accident!), and you can easily scale it up to make canapés for a crowd. They make ahead really well, too. Just keep them in the fridge, and remember to take them out in advance to bring them up to room temperature before serving. Or just serve a couple with salad for an easy yet impressive lunch or starter.

Can I make these Asian Devilled Eggs ahead?

Yes, though I’d recommend only keeping them in the fridge for an hour or two before the miso yolk filling starts to discolour. They also taste best brought back up to room temperature before serving.

Can I use Japanese Kewpie mayonnaise instead of light mayonnaise in these devilled eggs?

Yes! I’m a massive fan of Kewpie and it would work really well in this recipe. While we’re on the subject of substitutions, furikake (ad) would work really well instead of the black sesame seeds for an extra hit of flavour, too.

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Easy Asian Devilled Eggs

• Author: Rachel Phipps
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Makes 6
• Category: Canapés

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Description

These easy devilled eggs inspired by Asian flavours go down a storm at any gathering I’ve made them for, so make a double batch!

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Ingredients

Scale 1x2x3x

• 3 Large Eggs
• 5 tsp Sweet White Miso Paste
• 5 tsp Light Mayonnaise
• Sriracha
• Black Sesame Seeds
• 1 Small Spring Onion, finely sliced 
• Fresh Coriander, finely chopped 

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Instructions

1. Boil the eggs for 9 minutes and let them cool. Peel, and slice in half. Scoop out the yolks into a small bowl.
2. Add the miso, mayo and a squeeze of sriracha and mash with a fork until smooth. Either spoon back into the hollows of the eggs, or pipe using a piping bag fitted with a big star nozzle.
3. Decorate each egg with a blob of sriracha, and a sprinkling of spring onion, chopped coriander and black sesame seeds. 

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In all honestly, thank you. Regardless of if I’m at work, or at home, or on holiday the one thing that makes me me is that I’m a writer. I like telling stories, and it means the world to me that even one other person reads them, let alone all of you. This blog is the place that I get to come and share photos and tell stories, and I love that you are all here for me to share things with. So thank you, and here is to another year.

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