Miso Deviled Eggs

Miso deviled eggs on a black plate

Just in time for last minute holiday entertaining: Miso Deviled Eggs! Deviled eggs, without fail are the one thing I can whip up last minute, without having to make a trip to the store and they’re great for a crowd. Disclaimer: I’m saying “whip up” but this is the mess I make every time I make deviled eggs. Whatever.

The makings of miso deviled eggs, bowls, a fine mesh sieve, and a cutting board with knives and chopped green onions on it

Moving on, almost every refrigerator will already have these ingredients… except maybe the miso. But, please, guys – get miso! It’s delicious and wonderful for things like these completely addictive noodles. It’s also great to have on hand to add to soups, stews, and sauces for a little extra oomph of rich saltiness. Plus, it keeps, literally, forever.

My friend Jamie, author of this super cool blog, brought me this really good miso from the Asian grocery store near his house. It’s my favorite I’ve ever tried. It’s the reddish brown colored miso, not the light butter-colored kind. You can find it here.

So, I made these eggs last Sunday, not for a crowd but for two people who eat like one – Joey and me. I’d made the miso portion of the recipe earlier in the week, as a dressing for a Cook’s Illustrated rice bowl recipe with mushrooms and spinach. I had about half a cup of the dressing leftover and had an inkling it would make delicious deviled eggs. Spoiler alert – it does. Here we go!

Miso deviled eggs on a black plate

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Miso Deviled Eggs

Miso deviled eggs on a black plate

Perfectly umami-y, creamy deviled eggs with just the right balance of salty richness and tang.

  • Author: Megan
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (waiting for water to boil)
  • Total Time: 55 minutes
  • Yield: 16 deviled eggs 1x
  • Category: Appetizer
  • Method: Stove top
  • Cuisine: Asian


  • 8 eggs
  • 3/4 tsp grated fresh ginger
  • 2 TBS mayonnaise 
  • 1 1/2 TBS red miso
  • 1 1/2 tsp maple syrup
  • 1 TBS water
  • 1 1/2 tsp sesame oil
  • 3/4 tsp sherry vinegar
  • Aleppo pepper for garnish, optional
  • 1 scallion, sliced thin, for garnish


  1. Place eggs in a pot and cover by 1” of cool water. Bring to a boil, let boil for 1 minute. Remove from the heat, cover the pot, and let stand for 10 minutes. Remove the eggs and place in a bowl of ice water.
  2. Meanwhile, mix remaining ingredients together in a bowl.
  3. Peel the eggs, slice in half, and add the yolks to the miso mixture and stir to combine. I always pass the yolk mixture through a fine mesh sieve to get any lumps out. Transfer the yolk mixture to a ziplock bag, smooth it all into one corner of the bag and snip the corner off with scissors. Pipe the yolk mixture into the egg whites, sprinkle with Aleppo pepper if using, and sliced scallions. Enjoy!

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