Miso-Mustard Deviled Eggs

I love a good deviled egg and these miso-mustard deviled eggs are on point! They're the perfect happy hour snack and taste really amazing with a glass of white wine to help wash them down. These babies have a lovely umami flavor thanks to the miso and the addition of hot Chinese mustard takes things to a whole new level. And hey, if you don't have the prepared hot Chinese mustard you can substitute with Dijon no problem. What I love most about deviled eggs is that you can taste test the filling as you go so you're able to adjust the flavors as needed. I tinkered with this filling a bit and I'm really happy with the end result. These would make a lovely addition to your easter table and if you don't celebrate easter they'll be even better eaten straight up with a good dinner date. I hope you all enjoy these deviled eggs as much as we do. Pour a glass of white wine and dig in! Cheers from Tumbleweed Farm

Miso-Mustard Deviled Eggs

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 12

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared hot Chinese mustard plus more to taste (can substitute with Dijon)
  • 2 heaping teaspoons white miso
  • 1 teaspoon rice wine vinegar
  • pinch of cayenne pepper (optional)
  • toasted black and white sesame seeds
  • Flaked sea salt

Preparation

  1. Place the eggs in a large pot and cover by 1 inch of water. Bring to a boil; remove from the heat. Cover and let stand for 11 minutes. Drain eggs and run them under cold water until cool enough to handle.
  2. Peel the eggs and slice them in half. Scoop out the yokes and place the yokes in a medium-sized bowl. Add the mayonnaise, mustard, miso, vinegar and cayenne pepper. Whisk well until smooth and well combined. Taste for seasonings and adjust as needed.
  3. Spoon the mixture into each egg half and sprinkle with the toasted sesame seeds and flaked sea salt.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary

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