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Tuesday, January 3

Miso-sriracha deviled eggs

1/3 cup
Mustard, Dijon
1 tablespoon
Vinegar, white wine
1 teaspoon
Soy sauce, low-sodium
1 teaspoon
Miso paste
4 teaspoons
1 teaspoon
Sesame seeds, black
  1. In a medium saucepan, cover the eggs with 1 inch of water; bring to a boil. 
  2. Remove from heat, cover, and let stand for 12 minutes. 
  3. Drain the eggs; run under cold water until cool enough to handle. 
  4. Peel and halve the eggs lengthwise; transfer the yolks to a small bowl. 
  5. Mash the yolks with a folk; mix in the mayonnaise, mustard, and vinegar. 
  6. Press through a sieve to make smooth. 
  7. Stir in the soy sauce, miso paste, and sriracha; press through the sieve again. 
  8. Using a pastry bag fitted with the desired tip, pipe the yolk mixture into the whites. 
  9. Garnish with the sesame seeds. 
  10. Serve immediately, or chill up to 2 hours. 
Recipe from

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