Miso Deviled Eggs topped with Seaweed Sprinkles
This classic app is given a make-over with new ingredients and an umami-rich topping. You won’t be able to stop at one.
Miso Deviled Eggs topped with Seaweed Sprinkles
Rated 5 stars by 1 users
Category
Appetizer
Servings
12
Prep Time
20 minutes
Ingredients
Directions
Place eggs in bottom of large pot. Cover with water. Bring to a boil over medium heat; cook for 10 minutes. Rinse under cold water. Refrigerate for 20 minutes.
Remove shells from eggs. Cut each egg in half length-wise. Scoop out yolk into a mixing bowl.
Add mayonnaise, miso and mirin to egg yolks. Mix well. Add more mayonnaise and/or mirin if the mixture is too dry.
Spoon egg mixture into empty egg whites. Top with Seaweed Sprinkles. My preference is Bonito, but the Spicy and Shiitake are also great choices, especially for a vegan offering.