Spicy Miso Devilled Eggs

- Try Chef Lynn Crawford’s new twist on a classic devilled egg by adding Sriracha and furikake seasoning. These are a delicious appetizer or the perfect snack!

Prep Time:
15 min


  • 6 hard boiled eggs, peeled
  • 3 tbsp (45 mL) mayonnaise
  • 1/2 tbsp (10 mL) Dijon mustard
  • 1/2 tbsp (10 mL) white miso
  • 1 tsp (5 mL) lemon juice
  • 1/4 tsp (1.25 mL) garlic powder
  • 1 tsp (5 mL) soy sauce
  • 1/4 tsp (1.25 mL) Sriracha
  • Furikake seasoning, for garnish
  • Bonito flakes, for garnish

Furikake Seasoning

  • 1/2 cup (125 mL) toasted white sesame seeds
  • 2 tbsp (30 mL) black sesame seeds
  • 4 sheets nori
  • 1/4 cup (60 mL) packed bonito flakes
  • 2 tsp (10 mL) Maldon sea salt
  • 1 tsp (5 mL) granulated sugar
  • 1 tsp (5 mL) shichimi togarashi, Japanese seven spice


Furikake Seasoning

  1. Place sesame seeds, bonito flakes, nori, sugar, sea salt and togarashi in food processor. Pulse only until mixture is blended. Makes about ¾ cup. Store in tightly covered jar in cool, dry place up to 1 month.

Devilled Eggs

  1. Slice the boiled eggs in half lengthwise. Remove the yolk and spoon it into a small bowl. Place the egg whites on a plate. Mash the yolks with a fork and add the mayonnaise, mustard, miso, lemon juice, garlic powder, soy sauce and Sriracha. Stir everything together.

  2. Use a spoon to add a portion of the devilled egg mixture back into the hole of each egg white. Sprinkle furikake seasoning and bonito flakes for garnish.