No summertime picnic is complete without a tray of deviled eggs, and this duo of Japanese-flavored variations will have everyone begging for your recipe! The Miso Deviled Eggs pack an extra wallop of sweet and savory, while the Spicy Deviled Eggs get their kick from the citrusy pepper relish known as yuzu koshō.
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Miso Deviled Eggs
Makes one dozen
Ingredients:
6 eggs
3 T. (30ml) mayonnaise
3 T. (30ml) white miso
1 t. (5ml) vinegar
Pinch of salt (to taste)
Chopped fresh chives, for garnish
Put in six eggs in a large pot of boiling water. Boil for ten minutes, then immediately move eggs into a bowl of icy water. Let cool 10 minutes. Peel.
Cut eggs in half, separate yolks into a bowl and arrange whites on a plate.
Mash the yolks with a fork and add the other ingredients, whipping them until smooth. Mound a spoonful into each half-white and garnish with fresh chives.
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Spicy Deviled Eggs
Makes one dozen
Ingredients:
6 eggs
¼ c. (45ml) mayonnaise
1 t. (5ml) vinegar
1 t. (5g) yuzu koshō**
Pinch of salt (to taste)
Paprika, for garnish*
Put in six eggs in a large pot of boiling water. Boil for ten minutes, then immediately move eggs into a bowl of icy water. Let cook 10 minutes. Peel.
Cut eggs in half, separate yolks into a bowl and arrange whites on a plate.
Mash the yolks with a fork and add the other ingredients, whipping them until smooth. Mound a spoonful into each half-white and garnish with
*I made a major food styling fail in the photo above, because I garnished the yuzu koshō deviled eggs with cute little slices of serrano pepper WHICH WAS A MOUTH-SEARING MISTAKE. Please tap a little paprika atop if you do not want to be running around the kitchen with your mouth on fire.
**Yuzu koshō is a Japanese relish made from grated yuzu citrus peel, togarashi peppers and salt. It’s available at Asian markets or online. Get the green kind, not the red kind. It’s absolutely delicious in many dishes (such as Japanese Chicken Sliders with a Trio of Toppings and Pork Medallions with Melted Leeks, but be cautious at first because it’s SPICY.
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Jonelle Patrick writes novels set in Japan, produces the monthly Japanagram newsletter, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
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