Miso in the deviled egg yolk mixture and tobiko on top with wasabi puts a really cool Japanese twist on deviled eggs. Kewpie mayonnaise adds even more umami.
Eggs and eggs! Adding fish roe/caviar really amps up a deviled egg. It adds contrasting color, texture, and little pops of ocean, umami flavor while you’re eating them. Any fish roe will work. Most fish roe contains several essential vitamins and minerals and is also high in protein and amino acids and low in calories, so it makes quite a healthy addition to any dish.
EQUIPMENT: wooden cutting board, chef’s knife, mixing bowl
Japanese Inspired Deviled Eggs
Cuisine: American, JapaneseDifficulty: Easy3
servings20
minutesAdding fish roe/caviar really amps up a deviled egg. It adds contrasting color, texture, and little pops of ocean, umami flavor while you’re eating them. Any fish roe will work. Miso in the deviled egg yolk mixture and tobiko on top with wasabi puts a really cool Japanese twist on deviled eggs. Kewpie adds even more umami.
Ingredients
3 large hard boiled eggs, chilled, peeled and halved
- Deviled Eggs 2
several grinds mixed peppercorns
1/4 teaspoon miso paste
1 teaspoon Kewpie or other mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh chives
3 teaspoons tobiko (flying fish or smelt roe), capelin, or lumpfish roe.
prepared wasabi
Directions
- Gently remove the yolks into a small bowl and arrange the whites on a decorative plate. It’s not important to get all of the yolk out. Try not to break the whites.
- Mix the ingredients together excluding the roe.
- Carefully spoon the mixture into each of 6 halves. If you like more ‘devil,’ increase the Dijon mustard and decrease the mayonnaise.
- Top with tobiko, capelin, or lumpfish roe. You want a small roe with a contrasting color to the yolk mixture.
- Add a bit of wasabi on top.
- Garnish the top of each egg with chives.
- Chill for at least 30 minutes.
