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.

This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

Recipe Summary test

active:
15 mins
total:
45 mins
Yield:
Serves 12 (serving size: 1 egg half)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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