A Fresh Take on Devilled Eggs From Chef Lynn Crawford
Chef Lynn Crawford's spicy miso devilled eggs. Photo: Courtesy of Lynn Crawford
Eggs pack a significant nutritional punch, so it’s no surprise that the versatile source of protein has its own day.
World Egg Day is celebrated on the second Friday of October (Oct. 9 this year) to raise awareness of the benefits of eggs and their importance in human nutrition.
In a addition to protein, eggs are a rich source of vitamins D, B6, B12 and selenium, an antioxidant that boosts your immune system and can protect against heart disease and mental decline. They’re also a source of choline, which is essential in memory and brain development.
And while egg whites have become popular in diets over the years, much of the nutrients are contained in the yolk.
That’s why we’re celebrating with a fresh take on a classic hors d’oeuvre that allows you to enjoy the egg’s health benefits in a bite-sized snack.
In celebration of World Egg Day, Egg Farmers of Canada and Canadian Chef Lynn Crawford are inviting you to try this delicious recipe for spicy miso devilled eggs.
Spicy Miso Devilled Eggs
Prep time: 15 minutes
Total time: 45 minutes
3 tbsp mayonnaise
½ tbsp Dijon mustard
½ tbsp white miso
1 tsp lemon juice
¼ tsp garlic powder
1 tsp soy sauce
¼ tsp Sriracha sauce
Furikake seasoning, for garnish (recipe below)
Bonito flakes, for garnish
Bring a large pot of water to a boil. Reduce heat to low to ensure the water is no longer boiling and use a skimmer to lower eggs into the water. Increase heat to high and set a timer for 12 minutes. While eggs are boiling, prepare an ice water bath. Transfer eggs to ice water bath after 12 minutes. Let cool completely.
Peel eggs and slice in half lengthwise. Remove yolk and spoon it into a small bowl. Place egg whites on a plate. Mash yolks with a fork and stir in mayonnaise, mustard, miso, lemon juice, garlic powder, soy sauce and Sriracha.
Spoon devilled egg mixture into the hole of each egg white. Sprinkle with furikake seasoning and bonito flakes for garnish.
Makes about ¾ cup
½ cup toasted white sesame seeds
2 tbsp black sesame seeds
4 sheets nori
¼ cup packed bonito flakes
2 tsp Maldon sea salt
1 tsp granulated sugar
1 tsp shichimi togarashi (Japanese seven-spice blend)
In food processor, combine sesame seeds, nori, bonito flakes, salt sugar and togarashi; pulse only until mixture is blended. Store in tightly covered jar in cool, dry place up to 1 month.