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Japanese Deviled Eggs

  • Author: Linda Kurniadi


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!!


  • 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.