Is anyone else in love with eggs? I know I am. Surely this has to be a very common love, and if there are people out there who dislike eggs, they must be few and far between. I have yet to meet someone who doesn’t love eggs (but that might be because I tend to hang out with those who share a similar weakness for a delectable runny-egged brunch).
Eggs are amazing. I always think of them as the most underrated thing in the fridge. There’s actually a hundred – thousand! million! – ways to eat them, and each way is different and tasty in their own right.
Use them in baking. Use them in cooking. Scrambled eggs. Poached eggs. Fried eggs. Eggs benedict. Omelettes. Quiches. Frittatas. French toast. Carbonera. Egg salad sandwiches. Hard boiled. Soft boiled. Runny yolk. Hard yolk. Heck, you can even use them in drinks (although that’s where I draw the line).
I was a very strange kid; one of my favourite after school snacks was a hard boiled egg. I loved peeling them, and I’d always eat the yolk out of the egg first and save the white – my favourite part – for last. The yolks were good, but the whites were better. They might have stunk (there’s always that one kid with the stinky egg salad sandwich) (that kid was always me), but I loved the taste.
While a whole hard boiled egg is darn tasty, the actual yolk isn’t the most amazing thing. It can be a bit dry and crumbly. It wasn’t until I had a deviled egg that I truly started appreciating egg yolks. Mash the yolk itself with some mayo or whatever tasty sauces you have in the fridge, and it instantly becomes a flavour bomb.
Deviled eggs are so fantastic. They make wonderful appetizers at parties because they are:
a) cheap (a dozen eggs makes 24 deviled eggs, all for a few bucks),
b) tasty (you can really flavour the yolk however you fancy), and
c) easy, but fancy in appearance (so you look like a classy adult who has their shit together).
It’s true though, isn’t it? If you bring a plate of deviled eggs to a party, people think highly of you. Oooh, look, she brought deviled eggs. Look at all the time and effort she must have put into these pretty little canapés. Her life must be so satisfying.
At least I like to think that’s what happens. In all reality, I like to make deviled eggs because I think those things about myself. Had a rough day at work? Stressed about finances? Make some deviled eggs. There. You’re an adult and you can do ANYTHING.
Miso paste is a great addition to deviled eggs. The wonderful umami flavour covers all the bases, while being impressive enough to make your tastebuds dance.
Miso paste for that great salty, nutty flavour.
Some sriracha for a punch of heat.
A tough of Dijon for tang.
Some green onions and black sesame seeds for a pop of colour.
If you have a piping bag, definitely use it when filling your deviled eggs (or, alternatively, a ziplock bag with the corner snipped off). I actually find it easier to use a piping bag, rather than battling with a spoon to fill the eggs. Plus, it makes them just that much prettier.
And pretty food just tastes better, right?
| Miso-Sriracha Deviled Eggs | Print |
- 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
- 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.
- 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.
- Fill egg whites with yolk mixture, using a piping bag for pretty results, if desired.
- Refrigerate until set, about 20 minutes. Garnish with sesame seeds and green onions before serving.
Inspired by a recipe in Canadian Living
Count me in… I love eggs in any form too – especially deviled eggs! Yours look divine – great twist on a classic!
Yay Team Egg! They’re so tasty, aren’t they? Thank you!