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Miso Ramen Deviled Eggs

Miso Ramen Deviled Eggs: A Unique Umami Party Treat

Miso Ramen Deviled Eggs are a delightful twist on a classic appetizer that will elevate any gathering with their rich umami flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Servings: 12 eggs
Course: Appetizers
Cuisine: Japanese
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 12 large Eggs Choose eggs that are at least 2 oz/57 g for the best texture.
  • 1 tablespoon Soy Sauce Opt for low-sodium soy sauce.
  • 1 tablespoon Dark Soy Sauce Substitute with ketjap manis if necessary.
  • 1 tablespoon Brown Sugar Balances the saltiness for a fantastic flavor.
  • 1 tablespoon Mirin A hint of sweetness.
  • 1 piece Star Anise Optional for flavor depth.
  • 2 cloves Garlic Enhances the marinade profile.
For the Filling
  • 3 tablespoons Miso Paste Adjust to taste.
  • 3 tablespoons Mayonnaise Use vegan mayo for a dairy-free option.
  • 1 teaspoon Honey Can substitute with maple syrup.
  • 1 teaspoon White Pepper Offers subtle heat.
  • 1 teaspoon Shichimi Togarashi Adds a flavorful spice.
For Garnishing
  • 2 tablespoons Finely Chopped Green Onions Adds freshness.
  • 1 tablespoon Furikake Japanese condiment.
  • 1 tablespoon Ikura (Salmon Roe) Optional luxurious garnish.
  • 1 tablespoon Sesame Seeds For added crunch.

Equipment

  • pot
  • Mixing Bowl
  • piping bag
  • Ice Bath

Method
 

Step-by-Step Instructions
  1. Prepare hard-boiled eggs by placing them in a pot and covering with salted water. Bring to a boil and let sit for 11 minutes.
  2. Immediately transfer cooked eggs to an ice bath for 10-15 minutes to cool and stop cooking.
  3. Peel the eggs gently under cold running water for smooth whites.
  4. Prepare marinade by combining soy sauces, brown sugar, mirin, and optional spices in a pot; heat for 5 minutes until sugar dissolves. Cool to room temperature.
  5. Submerge peeled eggs in marinade, cover, and refrigerate for 8-24 hours.
  6. Make filling by mashing yolks and mixing with miso paste, mayonnaise, honey, and white pepper to a creamy consistency.
  7. Cut marinated eggs in half and fill whites with prepared yolk mixture.
  8. Garnish with shichimi togarashi and green onions. Serve chilled.

Nutrition

Serving: 1eggCalories: 80kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 300mgPotassium: 70mgSugar: 1gVitamin A: 270IUCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Serve these deviled eggs cold to maintain freshness.

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