Deviled Eggs with Miso Mayonnaise
The perfect appetizer. Deep Miso aroma gives a great flavor.
- 4 hard boiled eggs
- 2 tbsp mayonnaise
- 2 tsp mustard
- 1 tsp white miso
- 2 Springs fresh dill (optional)
Peel eggs. Slice each boiled egg in half and remove the yolk and place in a small mixing bowl.
Mash up the yolks, and add mayonaise, mustard and miso. Mix well.
Put in a squeeze bag (star tip), squeeze into the egg white halves.
Sprinkle with dill.