People that love eggs know that deviled eggs are a great snack. People that love both bacon and eggs also know that bacon deviled eggs are even better. What you may not know is that miso-bacon deviled eggs are another level all together?
Inspiration for Deviled Eggs with Miso
Not long ago, I wanted to make miso soup from scratch and picked up a little tub of yellow miso. Not only did I make a lot of soup with it, but also started making some other dishes like Miso Ginger Glazed Salmon where miso would kick up the flavor.
So how did I end up mixing it into bacon deviled eggs? Good question, because deviled eggs aren’t something that I usually make, but always end up devouring a lot of when the are around.
It turns out that miso is what takes these simple deviled eggs from great to awesome. But why is that? Two reasons. First is the salt. Miso, like soy sauce, is quite high in sodium. And the flavor of eggs really opens up with salt. The second is the umami. There’s an additional burst of meaty goodness, above and beyond the bacon, that miso brings to this dish.
How to Make Miso-Bacon Deviled Eggs
This dish will start out like any other deviled eggs recipe except that you’ll be whisking mayonnaise and miso together from the start to form the base. You can do the up front mixing of ingredients while your eggs are boiling.
Many people also put a dash of paprika on their eggs. I’m not really sure why, because paprika on its own doesn’t really add much flavor. But if you really want to kick this up, a great match for miso from Japanese cuisine is the spice blend shichimi togarishi. But use it lightly as it packs a lot of punch.
Another change is that you won’t need very much mustard. I just add a small amount for the vinegary tang and a little but of spice. For the greens, you can use either scallions or chives. Both work great and add a subtle onion flavor that’s great with eggs.
And of course, don’t forget the bacon.
Take bacon deviled eggs to the next level with these miso-bacon deviled eggs. They are simple to make and have a mysteriously delicious flavor
- 2 Tablespoons Mayonnaise
- 1/2 Tablespoon Yellow Miso
- 6 Hard Boiled Eggs
- 2 Slices Cooked Bacon, Chopped
- 1 Tablespoon Chopped Scallions
- 1/4 Teaspoon Yellow Mustard
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In a mixing bowl, whisk together the Mayonnaise and Yellow Miso
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Peel the hard boiled eggs, slice in half and scoop out the yolks into the mayonnaise-miso mixture. Mash them in and mix thoroughly
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Add the chopped bacon, scallions and mustard along with a couple of cracks of pepper. Mix well and carefully spoon back into your egg white halves. Refrigerate before serving.
