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Total: 45 minutes
Servings: 6.5
Cost: $2.12 /serving
Author : Robin Bashinsky
Ingredients
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Instructions
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Place eggs in a saucepan; cover with water. Bring to a boil over high. Remove from heat; let stand 12 minutes. Transfer eggs to a bowl of ice water. Cool completely, about 5 minutes. Peel eggs; halve lengthwise. Carefully remove yolks, reserving whites. Whisk together mayonnaise and miso in a bowl until smooth. Add yolks, shichimi togarashi, and half of scallions. Place egg white halves on a platter; fill with yolk mixture. Sprinkle with sesame seeds, shichimi togarashi, and remaining scallions.
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