This fun twist on deviled eggs is a nice change-of-pace dish for your next picnic or cookout. With just a hint of tang and spice, you could probably even trick your non-foodie friends into eating one. For this super simple dish, try to use older eggs—they will peel more easily. Look for togarashi in the same place you buy miso.

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Credit: Victor Protasio

Recipe Summary

45 mins
15 mins
Serves 12 (serving size: 1 egg half)


Ingredient Checklist


Instructions Checklist
  • Place eggs in a saucepan; cover with water. Bring to a boil over high. Remove from heat; let stand 12 minutes. Transfer eggs to a bowl of ice water. Cool completely, about 5 minutes.

  • Peel eggs; halve lengthwise. Carefully remove yolks, reserving whites.

  • Whisk together mayonnaise and miso in a bowl until smooth. Add yolks, shichimi togarashi, and half of scallions. Place egg white halves on a platter; fill with yolk mixture. Sprinkle with sesame seeds, shichimi togarashi, and remaining scallions.

Nutrition Facts

57 calories; fat 4g; saturated fat 1g; protein 4g; carbohydrates 2g; fiber 1g; sugars 1g; sodium 131mg.