Description
If you love classic deviled eggs but want something a little more bold and unforgettable, these Miso Sesame Deviled Eggs are the upgrade you’ve been waiting for. They’re creamy, savory, slightly nutty, and packed with deep umami flavor from white miso and toasted sesame oil. They look elegant, taste unique, and are still just as easy to make as the traditional version — perfect for parties, potlucks, or snack boards.
Ingredients
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6 large eggs
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2½ tablespoons mayonnaise
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1 teaspoon white miso paste
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½ teaspoon toasted sesame oil
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Black pepper, to taste
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Small pinch salt (only if needed)
For garnish
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1–2 teaspoons toasted sesame seeds (white, black, or mixed)
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1–2 scallions, thinly sliced
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Pinch chili flakes (optional)
Instructions
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Hard-boil the eggs
Place eggs in a pot and cover with cold water by about 1 inch. Bring to a boil, then turn off heat, cover, and let sit 10 minutes. -
Cool and peel
Transfer eggs to an ice bath for 10 minutes. Peel under cool running water and pat dry. -
Slice and separate
Cut eggs in half lengthwise. Remove yolks into a bowl and arrange whites on a serving plate. -
Make the filling
Mash yolks with mayonnaise, miso paste, sesame oil, and black pepper until very smooth. Taste before adding salt — miso is naturally salty. -
Fill the eggs
Spoon or pipe the filling into each egg white half. -
Garnish
Sprinkle with toasted sesame seeds, sliced scallions, and chili flakes if using. Chill until serving.
Notes
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Use white (shiro) miso — it’s milder and slightly sweet, perfect for deviled eggs.
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Go light on sesame oil — it’s strong; a little gives big flavor.
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For ultra-smooth filling, blend briefly or press through a fine sieve.
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Toast your sesame seeds in a dry pan for 1–2 minutes to boost flavor.
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Taste before salting — miso and mayo already add saltiness.