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Pink Chili Crisp Deviled Eggs

Pink Chili Crisp Deviled Eggs

Pink Chili Crisp Deviled Eggs

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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.
Yields
6.0 servings
Prep Time Cook Time Total Time
15 min 10 min 25 min
What You'll Need
  • Pot or Saucepan
  • Mixing Bowl
  • Fork
  • Spoon or Piping Bag
  • Knife
  • Cutting Board
  • Serving Plate
Pink Chili Crisp Deviled Eggs

Ingredients

  • 6 hard-boiled eggs
  • 2 tablespoons Kewpie mayo
  • 1 tablespoon white miso paste
  • 1 teaspoon rice vinegar
  • Black Pepper, to taste
  • Pink Chili Crisp
  • Fresh scallions, thinly sliced, for garnish

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Directions

  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.
Pink Chili Crisp Deviled Eggs

Pink Chili Crisp Deviled Eggs

COOK TIME: 10.0
  • 6 hard-boiled eggs
  • 2 tablespoons Kewpie mayo
  • 1 tablespoon white miso paste
  • 1 teaspoon rice vinegar
  • Black Pepper, to taste
  • Pink Chili Crisp
  • Fresh scallions, thinly sliced, for garnish
  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.

Pink Chili Crisp Deviled Eggs

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.
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