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.jpg
 

⏲️  Cook Time: 20 minutes Prep Time:  20 minutes   Serves: 12

Ingredients

12 eggs, room temperature

1/2 cup mayonnaise (vegan, if desired)

2 T Shiro Miso (soy bean paste)

1 tsp Mirin (Japanese rice wine)

Ocean's Balance Seaweed Sprinkles

Directions

Step 1

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. 

Step 2

Remove shells from eggs. Cut each egg in half length-wise. Scoop out yolk into a mixing bowl.

Step 3

Add mayonnaise, miso and mirin to egg yolks. Mix well. Add more mayonnaise and/or mirin if the mixture is too dry.

Step 4

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.