Miso-Sriracha Deviled Eggs
 
 
Author:
Recipe type: Appetizer
Serves: 16 deviled eggs
Ingredients
  • 8 large eggs
  • ⅓ cup light mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 tsp low-sodium soy sauce*
  • 1 Tbsp miso paste
  • 1 tsp Sriracha
  • Pepper, to taste
  • Black sesame seeds, to serve
  • Green onions, to serve
Instructions
  1. Place eggs in a saucepan and cover with 1 inch of water. Bring to a boil, then remove from heat and let stand for 10 minutes. Drain the eggs and run under cold water until cool enough to touch.
  2. Peel eggs; halve and transfer yolks to a small bowl. Mash the yolks, then add in mayonnaise, mustard, soy sauce, miso paste, sriracha, and pepper.
  3. Fill egg whites with yolk mixture, using a piping bag for pretty results, if desired.
  4. Refrigerate until set, about 20 minutes. Garnish with sesame seeds and green onions before serving.
Notes
*This is important! Use low-sodium soy sauce. The miso paste in itself is very salty, so regular soy sauce will be too much salt. If you don't have low-sodium soy sauce, replace it with rice wine vinegar or extra mayo.

Inspired by a recipe in Canadian Living
Recipe by Port and Fin at https://portandfin.com/miso-sriracha-deviled-eggs/