March 8, 2024

Deviled Eggs with Miso and Chili

By Josh Berry

Feature Image by Josh Berry

Kewpie is a Japanese mayo made only with egg yolks, resulting in a custard-like mouthfeel.
The ingredients in these deviled eggs are available at Asian markets, specialty shops, and larger grocery stores.

Print Recipe

Makes

deviled eggs

Ingredients

6 hen eggs
2 tablespoons Kewpie mayonnaise
1 teaspoon hot mustard powder
1 teaspoon white miso paste
1 teaspoon gochujang chile paste
Kosher salt and fresh ground pepper to taste
Assorted edible herbs and flowers of the season for garnish

Instructions

Place eggs into a medium pot. Add water to just cover eggs. Bring to a boil. Let boil for 1 minute, then turn off heat and cover pot.
Set a timer for 10 minutes. After 10 minutes, remove eggs and place in ice water to chill.
Once chilled, peel and cut in half lengthwise. Carefully remove yolks.
In a medium bowl, mash egg yolks with mayo, mustard, miso, and gochujang until well combined. Season the mixture with salt and pepper to taste.
Spoon or pipe the yolk mixture back into egg halves. Garnish each deviled egg with chopped chives, herbs, and/or edible flowers.

About the author

Josh Berry

Chef Josh’s lifelong connection to local food, seasonality, farmers and fishermen leads him to create an equally unique & accessible food style that is an authentic ode to his native Maine. He worked in Europe, throughout the US and finally back to Maine where he was awarded Maine’s Chef of the Year and was invited to cook at the prestigious James Beard House in NYC. His recipes appear in many cookbooks, magazines and television shows. His passion now is in helping restaurants develop crave-worthy menus and unique concepts; taking food photos for national magazines and offering a select number of private dining events. When not working with edible MAINE, he works with clients to elevate the story around their food experience, branding story and vision.