A classic side dish for any occasion, this Japanese Deviled Eggs is easy to make and a winner every time. They’re the quintessential appetizer and you’re going to want to make extra!!
Another deviled eggs recipe? Hold on! I can’t get enough of these Japanese deviled eggs. And no, I’m not joking. These miso-deviled eggs are simply the best! And even better because it’s so easy to make them and you can’t go wrong with this recipe. But first,
How to boil eggs
If you know how to boil water, I will show you how to cook eggs. It’s that easy.
- Always start with hot water! This will prevent a sticky shell situation when you peel the eggs.
- Don’t overcrowd the eggs. Give them some space!
- Add 1/2 teaspoon of salt to the water to help to peel the eggs easier
- With a slotted spoon, gently lower the eggs into a pot of boiling water
- For hard-boiled eggs, they should be fully cooked in 10-12 minutes. However, you need to consider a few other things, such as your eggs size, water ratio, and more
- When done, run cold water over the eggs to cool them quickly and stop them from cooking further
The ingredients for Japanese deviled eggs
- Eggs. Always use fresh eggs, large size
- Mayonnaise. I prefer Japanese Kewpie mayonnaise, but any mayonnaise works
- Miso. I use white miso in this recipe, but you can also use red miso
- Furikake, salt. Furikake is a dry Japanese condiment and available on Asian food aisle in major grocery stores
Can I make these deviled eggs ahead of time?
Yes, you can prepare these 1-2 days in advance; however, I suggest assemble them just before you’re about to serve them. Trust me, they taste the best fresh! Plus, you won’t enjoy mushy eggs.
What about leftovers?
You can keep them in the fridge and these Japanese deviled eggs leftovers will be good for up to 2 days.
Customizing this Japanese deviled eggs
- Nori or seaweed. Dried edible seaweed
- Bonito flakes. Dried fermented tuna that is used widely in Japanese cooking
- Toasted sesame seeds
- Wasabi, togarashi (Japanese chili pepper) if you like something spicy
These Japanese deviled eggs never fail to get great feedback whenever I serve it up and are always one of the first things to run out on the table. It’s perfectly served up for the holidays, Sunday brunch, or even as a potluck dish.
Japanese Deviled Eggs
- 8 large eggs
- 2 tablespoons light mayonnaise
- 1 tablespoon white miso
- 2 tablespoons furikake
- Place eggs in a saucepan; cover with water. Bring to a boil over high. Remove from heat and let stand for 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise and white miso. Process until smooth.
- Place egg white halves on a platter. Spoon yolk mixture and sprinkle furikake on top.