Spicy Miso Devilled Eggs

15 minutes
15 minutes
Recipe developed for BC Egg by Eggs.ca

These devilled eggs by Chef Lynn Crawford have a spicy kick as well as great umami from the addition of white miso.


  • 6 eggs
  • 3 tbsp mayonnaise
  • ½ tbsp Dijon mustard
  • ½ tbsp white miso
  • 1 tsp lemon juice
  • ¼ tsp garlic powder
  • 1 tsp soy sauce
  • ¼ tsp Sriracha
  • Furikake seasoning, for garnish (see recipe below)
  • Bonito flakes, for garnish

Furikake Seasoning

  • ½ cup toasted white sesame seeds
  • 2 tbsp black sesame seeds
  • 4 sheets nori
  • ¼ cup packed bonito flakes
  • 2 tsp Maldon sea salt
  • 1 tsp granulated sugar
  • 1 tsp shichimi togarashi, Japanese seven spice


Miso Devilled Eggs

  1. Bring a large pot of water to a boil. Reduce heat to low to ensure the water is no longer boiling and use a skimmer to place the eggs in the water.
  2. Increase the heat back to high and set a timer for 12 minutes. While the eggs are boiling, prepare an ice water bath and set aside.
  3. Remove the eggs from the water and place in the ice water bath after 12 minutes.
  4. Once the eggs have cooled completely, peel them and slice in half lengthwise.
  5. Remove the yolk and spoon it into a small bowl. Place the egg whites on a plate.
  6. Mash the yolks with a fork and add the mayonnaise, mustard, miso, lemon juice, garlic powder, soy sauce and Sriracha. Stir everything together.
  7. Use a spoon to add a portion of the devilled egg mixture back into the hole of each egg white. Sprinkle furikake seasoning and bonito flakes for garnish.

Furikake Seasoning

  1. Place sesame seeds, bonito flakes, nori, sugar, sea salt and togarashi in food processor. Pulse only until mixture is blended.
  2. Store in tightly covered jar in cool, dry place up to 1 month.

Makes about 3/4 cup.


Looking for tips on the perfect hard boiled egg? Check out our Cooking Eggs 101 page!

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