Miso–Black Garlic Deviled Eggs

Directions

1. In a small bowl, whisk miso, black garlic paste, soy, sesame oil, honey and 1 tsp warm water until glossy and pourable. Add up to 1 tsp more water until it falls in a slow ribbon, concentrated but drizzle-able. Set aside 2 tsp of this sauce to fold into the yolks. Reserve the rest (about 2–3 tsp) for drizzling at the end.

2. Halve eggs lengthwise and place egg yolks into a bowl. Set whites aside.

3. Mash yolks smooth with mayonnaise, sour cream, rice vinegar and salt. Fold in the 2 tsp of the miso–black garlic sauce previously set aside. Adjust salt and acid to taste. For a silkier texture, add ½–1 tsp warm water to loosen for piping.

4. Pipe or spoon the yolk cream into the whites with a slight dome.

5. Spoon or drizzle ¼–½ tsp of the reserved miso–black garlic sauce over each piece, a thin ribbon across the dome works best.

6. For serving, scatter scallions and sesame seeds. For a swicy pop, add a dot of chili crisp.

Ingredients

• 6 large eggs, hard-cooked and peeled
• 3 tbsp mayonnaise
• 1 tsp rice vinegar (unseasoned)
• kosher salt to taste
• 1 tbsp white miso
• 3 cloves black garlic, mashed to a smooth paste (or 1½ tsp black garlic paste)
• 1 tsp soy sauce or tamari
• ½ tsp toasted sesame oil
• ½ tsp honey
• 1–2 tsp warm water, as needed (to loosen to a slow-ribbon consistency)
• toasted sesame seeds (optional)
• chili crisp or mild chili oil (optional)