I’m sure you are all well aware that I love me some deviled eggs. For the past several years, I’ve served kimchi deviled eggs for Thanksgiving, but this year, I’m switching things up.
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Miso Deviled Eggs start with a standard base of egg yolks and mayonnaise. To this, I add yellow miso, dijon mustard, chive and lemon juice, a combination of flavors that just jumps in your mouth. These deviled eggs are finished with a Japanese-inspired bread crumb topping of golden panko, toasted nori, and crispy chopped bacon. The crunch of the topping balances the creaminess of the yolk mixture, and the bacon-nori-miso umami bomb is down right addicting.
You may think it’s strange to serve a kimchi or miso-centric dish at Thanksgiving dinner, but these global flavors provide an intriguing contrast to more traditional appetizers. Fill your table with baked brie, mixed nuts, red pepper jelly, crackers, dips, and plenty of meats and cheese. But also serve something unexpected like these Miso Deviled Eggs. They can spark both excitement and conversation around the appetizer table. Continue reading for the recipe (plus 5 other Thanksgiving app ideas!).
Thanksgiving Pro Tip: Don’t make all your appetizers from scratch. Pair one, two or three homemade appetizers with plenty of good quality store-bought items to create a bountiful app spread. I usually make something pickled several weeks in advance. Homemade pickles are a good contrast to rich meats and cheeses. The week of Thanksgiving, I’ll prepare a batch of mixed nuts (3 days in advance) and deviled eggs. Deviled eggs are best assembled right before serving; however, you can prep the eggs several days in advance (hard-boil, peel and store submerged in water). Along with these homemade items, I’ll serve four cheeses (manchego, brie, goat and cheddar), one meat product (salami), crackers, crostini, and a variety of seasonal fruit (pears, persimmons, grapes). With this appetizer plan, you can have a full spread available when your guests arrive with minimal effort. Here’s a photo of last year’s app table.
I’d definitely recommend using white or yellow miso here. Both are milder than red miso. Miso is a fermented soybean paste that adds awesome saltiness and umami. Keep this in mind when seasoning you yolk mixture. Don’t go overboard with extra salt!
Miso Deviled Eggs
Ingredients
- 4 strips of bacon, cut into 1/2-inch slices
- 2/3 cup panko bread crumbs
- Kosher salt
- Freshly ground black pepper
- 1 sheet nori
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 tablespoon miso, white or yellow here
- 1 teaspoon dijon mustard
- 1 tablespoon chopped chive, plus more for sprinkling
- 1 1/2 teaspoons freshly squeezed lemon juice
Instructions
- Start by making the topping. Cook bacon in a large skillet over medium heat until just crisp. Scoop the cooked bacon from the pan to a paper towel-lined plate. Pour off some of the bacon fat, leaving about 2 tablespoons in the skillet. Add the panko bread crumbs to the pan, and cook, stirring occasionally, until golden brown and crisp (about 5 minutes). Season with a pinch of kosher salt and a few turns of black pepper, then transfer bread crumbs to a bowl. Mince the cooked bacon, and add it to the bowl with the bread crumbs.
- Toast the nori quickly over an open flame until brittle (but not burnt). Use tongs here to avoid burning yourself! Fold the nori so it cracks into 4 squares, stack the squares, and cut into small pieces. Measure out 1/3 cup of nori bits, and add them to the bowl with the bacon and bread crumbs. Toss to combine, and add additional salt to taste. This bread crumb topping can be made several hours in advance, and stored covered at room temperature.
- Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
- In a small bowl, whisk together mayo, miso, and mustard. Add this mixture to the egg yolks along with chopped chive and lemon juice. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
- Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Finish with a sprinkling of bacon-nori bread crumb topping and chopped chive.
Here are 5 other Thanksgiving appetizer ideas:
Pickled Quince
Bacon Jam Hand Pies
Wild Mushroom Toasts
Bacon Caramel Corn
Charred Onion and Bacon Dip
What are your favorite Thanksgiving appetizers?
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Sippitysup says
Love the “umami” eggs. GREG
Brandon Matzek says
Thanks Greg!
Averie @ Averie Cooks says
These look perfect! And so do your hard-boiled eggs themselves (thanks for relinking that post!). Pinned these! And wish they were right in front of me!
Happy Thanksgiving, Brandon!
Brandon Matzek says
Thanks Averie! Yeah, with all these deviled eggs I’ve been making, I really feel like I’ve mastered at the art of hard-boiled eggs. No gray, smelly yolks!
kathleen @ Hint of Joe's says
These look like a deviled egg I can get behind! These look amazing.
Brandon Matzek says
Thanks Kathleen! They are packed with flavor.
Holly - FMITK says
First name Best. Last name Evooooor.
Brandon Matzek says
Haha, thanks Holly :)!!
[email protected] says
Miso deviled eggs?!! I am so making these!
Brandon Matzek says
Yes!! Let me know how they turn out 🙂
Ally @ Om Nom Ally says
These umami deviled eggs look delish! I think there’s some naming differences between miso here in Australia and the terms ‘red’ and ‘white’ though. We have at least 6 varieties that I know of depending on the culturing method and ingredients. and I’m assuming that white or yellow is like a shiro miso (?).
Thank you for sharing the recipe, as well as the additional recipe resources in the article – those pickled quinces look to-die-for!
Brandon Matzek says
Thanks Ally! Yes, you could use Shiro or Shinshu miso here.
Barbara says
These look fantastic. I can’t wait to make these and then, make these again for Thanksgiving. Thanks for the great recipe!
Rachael @ Set the Table says
Yes! I love miso deviled eggs. I started making them for Easter a couple years ago and they are my absolute favorite appetizer. I love the addition of nori and panko to your version. Lovely!
Brandon Matzek says
Thanks Rachael! Everyone loved them this year at my Thanksgiving dinner, and i’m thinking they’ll become a new tradition!
Beata says
I love me some deviled eggs too! I typically stuff them with a mushroom/carrot sautee but I absolutely can’t wait to give these a try!
Cynthia says
These are fantastic and I will certainly make them again. I didn’t have bacon so I just toasted the panko in some garlic oil and mixed with the furikake from Trader Joes.
Brandon Matzek says
So glad you enjoyed the recipe Cynthia! That sounds like a tasty substitution 🙂