Miso Deviled Eggs Recipe

Inspired by NORMANDIE

Time30m

Serves6

Tobiko, Furikake

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Ingredients

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1
Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes.
2
Prepare the Filling
Once the eggs are cooked, transfer them to an ice bath to cool. Once cool, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
3
Mix the Ingredients
To the yolks, add miso paste, mayonnaise, rice vinegar, sriracha, salt, and black pepper. Mash together until smooth and creamy.
4
Fill the Eggs
Spoon or pipe the yolk mixture back into the egg whites.
5
Garnish
Top each egg with a small amount of tobiko and a sprinkle of furikake for added flavor and texture.