Nik Sharma's Deviled Eggs | Christopher Kimball’s Milk Street

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Milk Street Recipe

Brown Miso and Kimchi Deviled Eggs with Fried Mushrooms

By Nik Sharma - Friend of Milk Street

Brown Miso and Kimchi Deviled Eggs with Fried Mushrooms

"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


"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."

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