Sriracha Deviled Eggs with Furikake
This is an Asian influenced version of the classic deviled egg. The filling has umami from a bit of miso and some heat from sriracha as well as a bit of sweet and salty from the furikake topping.

Servings 6
Calories 256kcal
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise or homemade aioli
- 1/2 tablespoon white miso paste
- 1-2 teaspoons sriracha to taste, omit for nightshade-free
- salt and freshly ground pepper
- 2 tablespoons furikake
Instructions
- Place the eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Fill a medium bowl half full with cold water and add 1 tray of ice cubes. Transfer eggs to ice water bath and let sit 5 minutes.
- Peel eggs and then slice the eggs in half lengthwise. Remove the yolks with a spoon, and place them in the bowl of a food processor. Set the whites aside.
- Blend the yolks, mayonnaise, miso, and sriracha until smooth in a food processor. Season with salt and pepper to taste.
- Transfer the mixture to a piping bag fitted with a large star tip, or use a plastic sandwich bag with the tip of one corner snipped off.
- Trim a sliver off the bottoms of the cooked egg whites before you fill them to keep them from rolling.
- Pipe the yolk mixture into the egg whites and serve with furikake sprinkled over top.
Nutrition
Calories: 256kcal | Carbohydrates: 1g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 335mg | Sodium: 318mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg