Smoked Salmon and Miso Deviled Eggs with Crispy Capers
A sophisticated twist on a classic, these deviled eggs boast deep umami flavors from miso paste and smoked salmon. Crispy fried capers add a delightful salty crunch, elevating them to a gourmet breakfast or brunch item.
Prep Time
45 min
Difficulty
Hard
Servings
12
Calories
180 kcal
Instructions
- 1
Place eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- 2
Once boiling, immediately remove the pot from the heat, cover, and let stand for 10-12 minutes.
~12 min - 3
Drain the hot water and fill the pot with ice water. Let the eggs cool completely for about 15 minutes.
~15 min - 4
Peel the cooled eggs and slice them in half lengthwise. Carefully scoop out the yolks into a mixing bowl.
~5 min - 5
In a small saucepan, heat the vegetable oil over medium-high heat. Add the capers and fry for 1-2 minutes until crispy. Drain on paper towels.
~3 min - 6
Mash the egg yolks with a fork until smooth. Add the white miso paste, mayonnaise, Dijon mustard, and lemon juice. Whisk until well combined and creamy.
~3 min - 7
Finely chop the smoked salmon and fresh dill. Fold them into the yolk mixture. Season with black pepper.
~2 min - 8
Spoon or pipe the filling into the egg white halves. Garnish with the crispy capers and a sprinkle of fresh dill.
~2 min
Tips
- For easier peeling, add 1 teaspoon of baking soda to the water when boiling the eggs.
- The crispy capers can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.
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