Starter Japanese-inspired
Miso devilled eggs with nori and shichimi
Vegetarian
Editorially prepared
Eggs briefly marinated in soy sauce and filled with a smooth mixture of yolks, white miso and mayonnaise. Nori and shichimi added just before serving give them a crisp, spicy finish.
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Ingredients
4 servings · metric units
One serving is one stuffed egg half as a small bite. Scale the ingredients proportionally, choosing a serving count that uses whole eggs. For larger batches, marinate the eggs in several small containers or bags. Marinating and chilling take roughly the same time, but cutting and filling take longer.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of shichimi togarashifine chilli flakes
Use a small pinch to taste instead of shichimi. Chilli adds heat but will not reproduce the blend's sesame and citrus aromas.
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Optional ingredients and substitutions
You’ll need
small lidded container or food bag supported in a bowl · chopping board and sharp knife · small mixing bowl, fork and teaspoon · fine sieve · piping bag or small food bag with a corner snipped off · kitchen scissors and a dry dish for the nori · small serving platter and a cover · kitchen paper · fridge
Method
0/7 stepsMarinate the eggs
Put the cold, peeled eggs in a snug food bag or small container. Add 1–2 tbsp of soy sauce and gently turn the eggs to coat their entire surface. Seal and refrigerate for about 20 minutes, starting when the eggs touch the sauce. Turn them twice during marinating. The whites should become lightly tinted; if they are still almost white after 20 minutes, you can extend the marinade to 30 minutes, turning them again. Do not wait for a dark brown colour.
20:00Marinate the eggs Separate the yolks
Remove the eggs, discard the marinade and pat the surfaces thoroughly dry with kitchen paper. Cut the eggs in half lengthways. Carefully lift the yolks into a small bowl without tearing the whites. Arrange the whites hollow-side up on a small platter.
Separate the yolks Make the miso filling
Mash the yolks very finely with a fork; for a smoother texture, push them through a fine sieve. Add 2 tbsp of white miso and 2 tbsp of mayonnaise. Beat until smooth, thick and free of visible lumps, with enough body to hold a mound on a teaspoon. If lumps remain, press them against the side of the bowl. Do not add salt or marinade.
Make the miso filling Fill the whites
Transfer the filling to a piping bag or a food bag with a corner snipped off. Divide all the filling evenly between the hollows of the whites, making small mounds above their rims. Cover the platter without letting the cover touch the filling.
Fill the whites Chill the eggs
Refrigerate the covered platter for about 20 minutes, starting when it goes into the fridge. Meanwhile, prepare the garnishes in the next step. Before decorating, check that the eggs and filling are cold and the filling holds its shape. If not, chill for another 10 minutes and check again.
20:00Chill the eggs Prepare the garnishes
While the eggs chill, use scissors to cut the nori into very fine, short strips, or chop it finely. Keep it in a dry dish, separate from the eggs. If using chives, wash, dry thoroughly and finely chop them.
Prepare the garnishes Garnish and serve
Once the eggs are chilled, remove the cover. Just before serving, divide the prepared nori between the halves and sprinkle each with shichimi togarashi. Add the chives, if using. Serve straight away on the platter, before the filling softens the nori.
Garnish and serve
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Tips
- Dry the marinated whites thoroughly. Soy sauce left in the hollows can loosen the filling.
- For this small batch, a fork and fine sieve are more practical than a large blender for making a smooth filling.
- Do not add the marinade to the filling. The miso and mayonnaise provide enough seasoning and moisture.
- Keep the nori dry and add it just before eating so it stays crisp.
- Extending the marinade to 30 minutes adds 10 minutes to the schedule. Any chilling after filling beyond the planned 20 minutes extends the total by the same amount.
Storage
Keep covered in the fridge at 4°C or below, preferably without the garnishes, and eat within 2 days, but no later than 7 days after the eggs were cooked. Add the nori just before serving. Do not freeze. Keep the total time out of the fridge below 2 hours.
Timing
Hands-on: 24 min · Cooking: 0 min · Resting: 40 min
The total allows for tasks done in parallel. The individual times can overlap.
