Deviled eggs are such a great snack and party appetizer, but I decided I wanted to spice it up from the traditional recipe and make a miso deviled eggs recipe! The miso paste makes the yolk mixture so creamy and it adds a next level flavor!
I grew up always eating soy sauce eggs, which are hard boiled eggs marinated in a delicious soy sauce broth! My broth is filled with flavor and fun spices, but if you are simple you can just make a soy sauce and water marinade. I wanted to take this recipe and use it for my deviled eggs because it pairs so well with the miso yolk mixture!
Key ingredients for these miso deviled eggs:
- Eggs are obviously a key ingredient for deviled eggs, but if you’re asking me what kind, I’m going to say pasture raised! Pasture raised eggs have so much more nutrition and flavor, and I definitely think it is worth it for these deviled eggs.
- Miso paste
- Miso paste has such a unique, salty, and umami flavor to it! It is very salty, so be sure not to over do it!
- Mayo is a classic for any deviled egg recipe, and I kept it for this one. It makes for an amazing creamy texture.
- Spices for marinade
- The spices I used for the marinade are star anise, bay leaves, cinnamon stick, green onion, garlic, and ginger. I love adding these to the marinade because I think it adds another layer of flavor. However, if you don’t have these ingredients then you can just make the marinade out of soy sauce and water.
- Soy sauce
- Soy sauce is essential for the flavor of the egg whites, and they add a nice deep color to the eggs! You can always use gluten free soy sauce or tamari!
Miso Deviled Eggs
- 12 eggs
Soy sauce marinade
- 1 tbso olive oil
- ½ cup soy sauce
- 2 star anise
- 2 bay leaves
- 1 cinnamon stick
- 2 stalks green onion
- 3 cloves garlic
- 2 inch long piece of ginger
- 1 tsp salt
- Enough water to cover the eggs
Miso yolk mixture
- 3 tbsp miso paste
- Egg yolks from the 12 eggs
- ¼ cup mayonaise
- ½ tsp white pepper
- 1 stalk green onion finely diced
- 1-3 tbsp water depends on how creamy you want the texture
- Start by making the soy sauce marinade by toasting up the ginger, garlic, green onion, star anise, and cinnamon stick in olive oil in a large pot. Once it is fragrant (2 minutes) add in the soy sauce, salt, bay leaves ,and water. Bring to a simmer.
- Now make the hard boiled eggs however you prefer. I like doing it in the air fryer at 250F for 16-17 minutes.
- Peel the eggs then place them in the pot with the soy sauce marinade. Let it sit on low heat for at least 1 hour.
- Once the eggs are done marinating, remove them from the pot and let them cool. Then slice each one in half.
- Remove the yolk and place into a separate mixing bowl. Add the miso, mayo, water, and green onion to the yolks. Mix together until smooth.
- Transfer the yolk mixture to a piping bag or ziplock bag. If using a ziplock bag, cut the corner off so you can pipe the yolk mixture out.
- Pipe the yolk mixture into the the divot of the egg white. Top with sesame seeds or green onion!