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Ingredients

Method

  • STEP 1

    Hard-boil the eggs for 10 mins then cool under running water. When cool enough to handle, carefully remove the shells.

  • STEP 2

    Halve the egg and scoop out their yolks into a small bowl. Add the miso and mash together, adding a dash of water to give a creamy consistency. Spoon back into the eggs and scatter with the seeds, then sprinkle over the paprika. Eat straight away or keep in the fridge for up to 2 days.

Goes well with

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A star rating of 3.6 out of 5.3 ratings
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