Miso Ramen Deviled Eggs

Deviled eggs with a Japanese twist, featuring a creamy miso yolk filling and a hint of sesame.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1420

Level

Easy

Yields

6 servings

Cost

£0.49

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

6Large Eggs(For best results, use eggs that are a week or two old.)

£1.75

1tablespoonWhite Miso Paste(Adjust to taste.)

£0.25

3tablespoonsJapanese Mayonnaise(Kewpie mayonnaise is recommended for its rich flavor.)

£0.40

0.5teaspoonToasted Sesame Oil(Adds a nutty aroma.)

£0.05

0.5teaspoonRice Vinegar(Balances the richness.)

£0.02

1tablespoonToasted Sesame Seeds(For garnish.)

£0.10

1sheetNori Seaweed(Cut into thin strips for garnish (optional))

£0.30

PinchShichimi Togarashi(Japanese seven spice blend (optional).)

£0.05

Total Cost

£2.92

£0.49 per serving

The Method

1
Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12-14 minutes.
2
Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
3
Gently peel the eggs and pat them dry.
4
Cut the eggs in half lengthwise and carefully remove the yolks into a mixing bowl.
5
Add the white miso paste, Japanese mayonnaise, toasted sesame oil, and rice vinegar to the yolks. Mash with a fork or whisk until smooth and creamy.
6
Taste and adjust the seasoning as needed. You may want to add a pinch of salt or a bit more miso paste.
7
Spoon or pipe the yolk mixture back into the egg white halves.
8
Garnish with toasted sesame seeds, thin strips of nori seaweed, and a pinch of shichimi togarashi (optional).
9
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (60g)

1420 kcal / 5941 kJ

Carbs

16g

6% of RDA

Fat

122g

174% of RDA

Protein

53g

106% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

880 mg

38% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a smoother yolk mixture, use a food processor or blender.

If you don't have Japanese mayonnaise, you can use regular mayonnaise but add a pinch of MSG or a dash of soy sauce to mimic the umami flavor.

If the yolk mixture is too thick, add a little bit of water or rice vinegar to thin it out.

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.

Cooking Equipment

Large pot

Mixing bowl

Fork or whisk

Piping bag (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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