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 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.49/serving

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

Instructions

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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