Miso Deviled Eggs

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There are two things I question the most when hosting a dinner party. Are my dishes going to contrast each other? Or are they going to taste the same? If I served potatoes and plain veg on the side, then it wouldn’t be a problem but that shit isn’t going to fly on a Saturday night with my friends. I based my last dinner party on a soy and sesame kale salad which was decent – it’s a work in progress. I wasn’t too impressed with the rest of the meal either; I cracked out on the soy sauce and everything tasted the same.

I did, however, redeem myself with these savory Miso Deviled Eggs. I’m obsessed with miso paste (fermented soybeans) which has become a staple in my kitchen. See White Girl Ramen. Miso is extremely salty and should be considered a small addition to something rather than a base. These are not your Grandma’s Deviled Eggs. Rock up to your next potluck with these and I promise all the high fives.

• 8 Eggs
• 2 TBSP Mayo
• 1 TBSP Grainy Dijon
• 1 TBSP Miso Paste (light or dark)
• Toasted Sesame Seeds

Bring eggs to a boil, remove from heat and cover for 10 minutes. Let eggs cool and peel. Cut them in half, remove the cooked yolk and place in a separate bowl. Add to the cooked yolk the miso paste, dijon and mayo – mix well. Pipe filling into eggs, sprinkle with sesame seeds and refrigerate for at least an hour. I make a ghetto piping bag from a small sandwich bag. This is an example but not my video.

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