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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


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!


  • 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 


  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.