Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

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  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir soy sauce, miso paste, and sriracha into yolk mixture. Press through sieve again.

  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with black sesame seeds. Serve immediately, or chill up to 2 hours.

Cook's Notes

Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

Reviews (1)

13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
05/24/2015
This recipe was just awful. There was far too much miso and it was not specific enough about the kind of miso to use. The eggs were an umami Asian diarrhea looking nightmare.