Japanese Devilled Eggs Canape
Japanese Devilled Eggs Canape



  • 6 eggs
  • 75g mayo
  • 1 tsp Dijon mustard
  • 1 tbsp white miso paste
  • A splash of rice vinegar
  • 1 tbsp chopped chives
  • Shichimi togarashi, for sprinkling (optional)
  • Boil the eggs for 10 mins, then drain and rinse under cold water. Peel the eggs and slice in half vertically, then scoop out the yolks and push them through a sieve to make a paste. Mix the mayo, mustard, miso and vinegar to the yolks, stir well, then transfer to a piping bag with a star nozzle. Pipe the mixture back into the hollows left by the yolks, and finish with a flourish of chopped chives and togarashi.
10 mins
Makes 12

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