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Miso Deviled Eggs topped with Seaweed Sprinkles


Miso mixed with eggs yolks is intriguing enough.  Top it with Spicy Seaweed Sprinkles and you'll be transported to a happy place!

Miso deviled eggs

⏲️  Cook time: 20 minutes   Prep Time: 15 minutes   Makes: 12


6 large eggs, at room temperature

1/4 cup mayonnaise (use our Kelp Mayo recipe for more umami flavor!)

1/3 cup white miso paste (use gluten-free miso for a gluten-free dish)

2 T mirin (seasoned  

2 Tbsp. soy sauce (or Tamari for a gluten-free dish)

Ocean's Balance Bonito or Spicy Seaweed Sprinkles


Place eggs in medium-sized pot. Cover with water.  Bring to a boil over high heat.  Reduce heat to medium and continue to boil for 20 minutes.  Drain and cool. 

Cut eggs in half length-wise. Scoop out yolks into separate bowl.  Reserve whites. Add remaining ingredients except the Sprinkles.  Stir well to combine.  Adjust seasoning.  Fill reserved whites making a small mound on each. Top with your choice of Bonito or Spicy Sprinkles.

Serve immediately.


Mussels Sautéed in White Wine, Butter & Kelp


The flavors of the ocean combine deliciously in this simple dish that's sure to become a regular on the dinner table.


⏲️  Prep Time: 10 minutes Cooking Time: 15 minutes  Serves: 4 as an appetizer



4 garlic cloves, finely minced

3 Tbsp. olive oil

1/2-cup dry white wine (Pinot Grigio or Sauvignon Blanc)

4 Tbsp. (1/2-stick) salted butter

1/2-cup chicken broth

3 Tbsp. chopped fresh parsley

2 Tbsp. lemon juice

3 Tbsp. Ocean's Balance Kelp Purée

1 (2 lb.) bag mussels, rinsed, scrubbed clean, and beards removed

Plenty of crunchy baguette slices for dipping!



Step 1

In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 2 minutes, being careful not to let the garlic turn brown.

Step 2

Pour in white wine, cook for two minutes. Stir in butter, chicken broth and 1 tablespoon of the chopped parsley; cook for another 5 minutes. Add lemon juice and kelp; stir until well combined  

Step 3

Raise heat to medium high, add mussels and stir to coat them with the sauce. Cover the sauté pan and continue cooking for 7 to 9 minutes, stirring occasionally, until the mussels are open. Taste the sauce and adjust seasoning as necessary. Remove any unopened mussels.

Step 4

Pour into a large, shallow serving bowl, top with remaining parsley. Serve with baguette slices.



Pairs with:  Crisp white wine such as Sauvignon Blanc, Assyritiko or Pinot Grigio.