Miso Deviled Eggs

Name: Miso Deviled Eggs
Yield: 4 servings
Ingredients: 4 strips of bacon, cut into 1/2-inch slices; 2/3 cup Panko bread crumbs; kosher salt; freshly ground black pepper; 1 sheet nori; 6 hard-boiled eggs; 3 tablespoons mayonnaise; 1 tablespoon miso, white or yellow here; 1 teaspoon Dijon mustard; 1 tablespoon chopped chive, plus more for sprinkling; 1 1/2 teaspoons freshly squeezed lemon juice

User Reviews

4.8

15 reviews

Excellent

Servings
4 servings

Miso Deviled Eggs

Orion Moreno

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

4 strips of bacon, cut into 1/2-inch slices
2/3 cup Panko bread crumbs
kosher salt
freshly ground black pepper
1 sheet nori
6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon miso, white or yellow here
1 teaspoon Dijon mustard
1 tablespoon chopped chive, plus more for sprinkling
1 1/2 teaspoons freshly squeezed lemon juice

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Start by making the topping. Cook bacon in a large skillet over medium heat until just crisp. Scoop the cooked bacon from the pan to a paper towel-lined plate. Pour off some of the bacon fat, leaving about 2 tablespoons in the skillet. Add the panko bread crumbs to the pan, and cook, stirring occasionally, until golden brown and crisp (about 5 minutes). Season with a pinch of kosher salt and a few turns of black pepper, then transfer bread crumbs to a bowl. Mince the cooked bacon, and add it to the bowl with the bread crumbs.
Toast the nori quickly over an open flame until brittle (but not burnt). Use tongs here to avoid burning yourself! Fold the nori so it cracks into 4 squares, stack the squares, and cut into small pieces. Measure out 1/3 cup of nori bits, and add them to the bowl with the bacon and bread crumbs. Toss to combine, and add additional salt to taste. This bread crumb topping can be made several hours in advance, and stored covered at room temperature.
Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
In a small bowl, whisk together mayo, miso, and mustard. Add this mixture to the egg yolks along with chopped chive and lemon juice. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Finish with a sprinkling of bacon-nori bread crumb topping and chopped chive.