Ingredients
| Large eggs, hard-cooked and peeled |
6
|
| Mayonnaise |
3 tbsp
|
| Rice vinegar (unseasoned) |
1 tsp
|
| Kosher salt |
to taste
|
| White miso |
1 tbsp
|
| Black garlic, mashed to smooth paste |
3 cloves, or 1 1/2 tsp paste
|
| Soy sauce or tamari |
1 tsp
|
| Toasted sesame oil |
1/2 tsp
|
| Honey |
1/2 tsp
|
| Warm water |
1-2 tsp, as needed to loosen to a slow-ribbon consistency
|
| Toasted sesame seeds |
optional
|
| Chili crisp or mild chili oil |
optional
|
Directions
- In a small bowl, WHISK miso, black garlic paste, soy, sesame oil, honey, and 1 tsp warm water until glossy and pourable. ADD up to 1 tsp more water until it falls in a slow ribbon, concentrated but drizzle-able. SET ASIDE 2 tsp of this sauce to fold into the yolks. RESERVE the rest (about 2–3 tsp) for drizzling at the end.
- HALVE the eggs lengthwise and PLACE the yolks in a bowl. SET WHITES ASIDE.
- MASH yolks smooth with mayonnaise, sour cream, rice vinegar, and salt. FOLD in the 2 tsp of the miso–black garlic sauce that was previously set aside. ADJUST salt and acid to taste. For a silkier texture, ADD ½–1 tsp warm water to loosen for piping.
- PIPE or SPOON the yolk cream into the whites with a slight dome.
- SPOON or DRIZZLE ¼–½ tsp of the reserved miso–black garlic sauce over each piece. A thin ribbon across the dome works best.
- For serving, SCATTER scallions and sesame seeds. For a spicy pop, ADD a dot of chili crisp.
Insider Tips
- The day before making, keep yolk cream and sauce in separate zip bags (with the air pressed out) and refrigerate for up to 24 hours.
- Day of, fill eggs and then drizzle and garnish right before serving for the best sheen and aroma.
- Once prepared, keep eggs refrigerated or at room temperature for a maximum of 2 hours.