Pink Chili Crisp Deviled Eggs

Start by carefully peeling the hard-boiled eggs and slicing them in half lengthwise. Remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.

To the bowl with the egg yolks, add the Kewpie mayo, white miso paste, and rice vinegar. Use a fork to mash everything together until smooth and well combined. Season with salt and pepper to taste.

Once the miso filling is ready, use a spoon or a piping bag to fill each egg white half with the mixture, ensuring they are generously filled.

Once all the egg whites are filled, drizzle a bit of Pink Chili Crisp on top of each deviled egg for an extra kick of flavor and a bit of crunch.

Finally, garnish the deviled eggs with thinly sliced fresh scallions for a pop of color and freshness.

Serve immediately or refrigerate until ready to serve.