Pink Chili Crisp Deviled Eggs
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
6
Featured Spices
Difficulty
Moderate
About the Author
About this Recipe
Our deviled eggs are already creamy and rich, thanks to the smooth blend of Kewpie mayo and white miso paste. But it's the addition of our Pink Chili Crisp that takes them to a whole new level of deliciousness.
Instructions
1
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.
2
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.
3
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.
4
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.
5
Finally, garnish the deviled eggs with thinly sliced fresh scallions for a pop of color and freshness.
6
Serve immediately or refrigerate until ready to serve.
Ingredients
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