Miso or Pimento Cheese Deviled Eggs

Nearly everyone loves a good deviled egg. They have returned as a classic party appetizer, having a resurgence from their 1970s heyday. But deviled eggs now have taken a fancy twist and you see them adorned with caviar and taking on all kinds of interesting flavors.

I love my offerings with an Asian miso twist, or simply with a smoky, pimento cheese spread twist.

You make the standard deviled egg filling, which is quite easy and I keep my version very basic. Then you either add in a bit of salty, umami, driven miso paste, or for an additional twist add in some of my creamy and smoky pimento cheese spread.

Miso paste is a slightly salty, fermented soybean product that lends a delightful mysterious umami essence.  

A piping bag makes very quick work of filling the eggs, although it is not necessary and a spoon can work. I just love the look you get from a piping bag with or without a star tip.

Then you can get as fancy as you want with toppings for these deviled eggs.

My grandmother and mother (and gosh, everyone I knew growing up) used to sprinkle paprika over the finished deviled eggs for a little bit of color, but now things have escalated. I love a tiny bit of crispy smoky bacon, just crowning the top and then a liberal sprinkle of chives for additional color and a bit of oniony zing.

I have found that my Ninja Foodi is the only way I can make perfect deviled eggs every single time that peel like a dream. 4 minutes on the pressure cook setting, followed by a quick release of the pressurized steam, then an immediate plunge in ice water is the secret.

Wilton Disposable Piping Bags make quick work of filling the deviled eggs.

My Ninja Foodi makes perfectly boiled eggs in 4 minutes that peel like a dream.

You can make the eggs in advance, then just peel them before you're ready to prepare.
You can't go wrong with either version. They are going to be a hit at your next party, whether or not it is Kentucky Derby themed..

Miso or Pimento Cheese Deviled Eggs
Makes 1 dozen

6 hard boiled eggs, peeled (Pasture Raised like Vital Farms have rich, orange yolks)
1/2 cup mayonnaise    (I prefer olive oil or avocado oil mayo)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper

For Miso Deviled Eggs
1 tablespoon miso paste (red miso is the strongest & I like to use it here, but white miso also works)

For Pimento Cheese Deviled Eggs
1/3 cup Smoky Pimento Cheese Spread (or store bought)

Garnishes
1 strip of bacon, cooked & chopped into small pieces (I cook mine in the microwave between sheets of paper towel)
1 tablespoon chopped chives (I love the freeze dried chives in the refrigerated section). They last a long time so you don't have to buy fresh if you keep these in your fridge.

You'll need:
Hand mixer
Piping Bags (optional)
Mixing bowls


Pop the yolks into a mixing bowl and place the egg whites onto your serving platter.
Add the mayo, sea salt and pepper to the yolks and beat with a handheld mixer until very creamy.


Add in either miso or smoky pimento cheese and mix well.


Fill egg whites with the yolk mixture using a spoon or scoop the yolk mixture into a piping bag and squeeze into the egg whites.


Garnish with bits of bacon & a sprinkle of chives.