Miso Egg Salad Recipe

Name: Miso Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 hard-boiled eggs, peeled and chopped; a few sheets of toasted seaweed (nori or kim), chopped; 3 celery stalks, chopped; 1 shallot, minced; 1/3 cup tahini; 2 tablespoons white miso; 2 lemons, juice only; 2 garlic cloves, crushed and smashed to a paste; Splash grade B maple syrup; Splash tamari; water, for thinning as needed

Servings: persons

10 hard-boiled eggs, peeled and chopped
a few sheets of toasted seaweed (nori or kim), chopped
3 celery stalks, chopped
1 shallot, minced
1/3 cup tahini
2 tablespoons white miso
2 lemons, juice only
2 garlic cloves, crushed and smashed to a paste
Splash grade B maple syrup
Splash tamari
water, for thinning as needed

1
Combine the eggs, seaweed, celery, and shallot in a bowl.
2
Make the dressing by whisking the tahini, miso, lemon juice, garlic paste in a small bowl, adding maple syrup or honey and tamari to taste.
3
Thin the dressing by adding cold water in splashes, stirring constantly, until you have the consistency of a creamy salad dressing. Adjust to taste. You're looking for a pretty intense hit of flavor when the dressing is tasted alone, with a burst of miso saltiness and strong lemon-y zing. It'll balance out once you get it into the salad.
4
Fold the dressing into the egg salad and mix vigorously, smashing with the back of a fork or spoon until the yolks are no longer crumbly but have mixed into the sauce to form a thick paste.
5
Eat alone or serve on toast.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 hard-boiled eggs, peeled and chopped, a few sheets of toasted seaweed (nori or kim), chopped, 3 celery stalks, chopped, 1 shallot, minced, and more.

Yes, Miso Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Miso Egg Salad

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