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Brown Miso and Kimchi Deviled Eggs with Fried Mushrooms
By Nik Sharma - Friend of Milk Street
"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
hard boiled large eggs, peeled and halved
01Carefully scoop out the egg yolks from the halved eggs and place them in a medium mixing bowl. Place the halved egg whites in a deviled egg tray or a serving tray.
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