Miso Deviled Eggs

Miso Deviled Eggs

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • 6 eggs
  • 2 tbsp Miso
  • 1 tbsp Ponzu
  • 1 dash Sesame Oil
  • 1 tbsp mayonnaise
  • Chili paste or Siracha
  • Finely sliced scallions
  • Bacon
  • Sesame Seeds


  • Put eggs in a pot with enough water to fully cover them. Bring to boil then cover and turn off heat. Let sit for 10 min. Remove from pan and shock in cold water. Slice bacon into 1/2 inch pieces and fry until crispy. Transfer to paper towel to drain.
  • Once cooled, peel eggs and cut in half. Remove yolks and place in a bowl (or food processor) and reserve whites. Add miso, ponzu, sesame oil and mayonnaise. Mix well until a paste-like consistency. You can either spoon the yolk mixture into the egg white halves or use a piping bag.
  • Garnish with chili paste (or Siracha), bacon strips, scallions and sesame seeds.

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