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Brown Miso and Kimchi Deviled Eggs with Fried Mushrooms

Brown Miso and Kimchi Deviled Eggs with Fried Mushrooms

  • Makes
    12 Deviled Eggs

"I came to the deviled egg club a little late in life, it will always be a huge regret, one that will always remain at the back of my mind. However, that being said, I need to move on or regrets will keep me behind and there is no better way to do this than to make as many versions of deviled eggs I can think of until time stands still. A deviled egg reminds me of a boat, just like a taco it's a vehicle for a potentially delightful and sensuous experience that can excite all your senses. My first deviled egg did just that, the idea behind it is simple yet simultaneously concealing a concept that is pure genius. A creamy yolk mixed into a concoction of mayonnaise and garnished with sweet pickled relish and a sprinkling of paprika. It was heaven!

This deviled egg recipe though inspired by that early experience is different. There's the familiar blend of mayonnaise and boiled egg yolk but there's also the umami goodness of brown miso, the spicy yet tart flavor of kimchi, with a crunchy topping of fried mushrooms crusted with cracked black pepper and toasted black sesame seeds." — Nik Sharma


Originally published on A Brown Table
Photo: Nik Sharma

Tip

"You can use eggs that have a slight greyish-blue ring, it doesn't affect the taste or color as the yolk gets mixed up. Just be careful when handling the egg whites as they are very delicate especially near the cavity. There are a lot of different types of kimchi available in the market, I used one that had cabbage and carrots which gives an extra bump of color to the garnish. You'll notice I don't add any salt to the egg yolk mixture, brown miso and kimchi have a bit of salt in them so I didn't find the need to over season. However, taste the mixture before you pipe it into the egg cavity. You can make the hardboiled eggs the night before and prep the eggs the day you plan to serve. I don't recommend keep the eggs for more than 24 hours."

Ingredients
  • 6

    hard boiled large eggs, peeled and halved

  • ¼

    cup mayonnaise

  • 2

    tablespoons kimchi juice

  • 1

    tablespoon brown miso paste

  • 1

    tablespoons spicy yellow mustard

  • 1

    tablespoon shredded kimchi vegetables (cabbage and carrots), drained

  • 3

    tablespoons sesame oil

  • 12

    mushrooms (choose from a mix of wild mushrooms such as enoki and chantrelles)

  • ½

    tablespoon coarsely cracked black pepper

  • 1

    tablespoon toasted black sesame seeds

Step 1

Carefully scoop out the egg yolks from the halved eggs and place them in a medium mixing bowl. Place the halved egg whites in a deviled egg tray or a serving tray.

Step 2

Add the mayonnaise, kimchi juice, brown miso paste and spicy mustard to the egg yolks in the mixing bowl and using a silicone spatula, fork or masher, smash until smooth and combined.

Taste and adjust seasoning if necessary (miso carries a good deal of salt). Transfer this mixture to a pastry bag fitted with a pastry tip (you can use any tip you want, I used a rosette tip) and pipe out the yolk mixture (about a tablespoon and half per egg white) into the cavity of each halved egg white in the tray.

Garnish the top of the filling with a little bit of the shredded kimchi vegetables.

Step 3

Heat the sesame oil on medium-high heat in a small saucepan. Add the mushrooms and black pepper and cook until crispy.

Transfer the mushrooms to a clean paper towel to drain excess oil. Place one mushroom on top of each egg and garnish with a little bit of the toasted sesame seeds. Serve immediately.

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