If you crave bold, savory flavors, this Miso Egg Salad with Chili Crisp is for you. Creamy, umami-rich miso melds with tender hard‑boiled eggs and a hit of chili crisp for a flavorful salad you can serve on toast, in lettuce cups, or in a sandwich. It’s simple to make with just six main ingredients and comes together in about 30 minutes.
Bring the flavor to egg salad!
I love using jammy, soft‑boiled eggs in miso ramen, and I wanted to bring that same umami character into a meal‑ready egg salad. Inspired by miso deviled eggs I’d seen online, I created this miso egg salad and bumped up the heat and texture with chili crisp. The result is savory, slightly sweet, and crunchy in all the right places.
The first time I made it I couldn’t stop eating it straight from the bowl — the miso adds depth, the chili crisp gives a spicy crunch, and the red pepper keeps each bite bright. I hope you enjoy it as much as I do.
Key ingredients
Below are the ingredients that make this miso egg salad stand out. For the full ingredient list with exact measurements, see the recipe card below.
- Hard‑boiled eggs – Use 12 hard‑boiled eggs for the full recipe. You can boil eggs ahead of time and keep them peeled in the fridge for 1–2 days, or unpeeled for 5–6 days.
- White miso paste – Also called shiro miso, this is mild, slightly sweet, and adds umami without overpowering the salad. Darker miso varieties are saltier and more intense.
- Chili crisp – Just a teaspoon in the dressing brings crunchy, spicy flavor. Add more to taste when serving if you like extra heat and texture.
- Red bell pepper – Finely minced for a crisp, sweet contrast to the creamy egg and miso mixture.
- Mayonnaise and toasted sesame oil – Mayonnaise gives creaminess while toasted sesame oil contributes a toasty, nutty note that pairs perfectly with miso.
- Sea salt – Adjust to taste, keeping in mind miso already contributes saltiness.
Instructions
Follow these simple steps to make miso egg salad. Photos are included to guide the process. For the full recipe card with timing and servings, see the recipe section below.
Tip: For fast, uniform dicing, press peeled eggs through a cooling rack with a grid pattern into a large bowl. It’s a quick way to dice a dozen eggs. If you prefer, you can also dice them with a knife.
Assemble: Combine the diced eggs with minced red bell pepper, mayonnaise, white miso paste, chili crisp, toasted sesame oil, and sea salt. Gently fold the mixture with a spatula until evenly combined. Taste and adjust seasoning — add a touch more chili crisp or salt if needed.
Ways to serve it
This miso egg salad is versatile and works in many formats. Here are a few of my favorite ways to enjoy it:
- Butter lettuce cups: Scoop the salad into leaves for a light, refreshing bite that highlights the flavors.
- On sourdough toast: A slice of toasted sourdough adds crunch and a toasty backdrop for the creamy salad.
- Classic sandwich: Pile the salad between soft white or whole‑grain bread for a comforting sandwich option.
- Dipper idea: Try crispy wonton chips or crackers for scooping — the contrast in texture is delicious.
Garnish with chopped chives, white and black sesame seeds, and an extra drizzle of chili crisp for added flavor and presentation.
Miso Egg Salad
This miso egg salad blends creamy mayonnaise, savory white miso, and crunchy chili crisp for a unique egg salad perfect for toast, lettuce wraps, or sandwiches. Ready in about 30 minutes with just six main ingredients.
Ingredients
- 12 hard boiled eggs, peeled and diced
- ½ cup red bell pepper, minced
- ¼ cup mayonnaise
- 2 tablespoons white miso paste
- 1 teaspoon chili crisp (adjust to taste)
- ½ teaspoon toasted sesame oil
- ½ teaspoon sea salt, or to taste
Garnish with:
- Chopped chives, white and black sesame seeds, and extra chili crisp (optional)
Instructions
Boil the eggs
- Bring a large pot of water to a rolling boil. Add 1 teaspoon baking soda to the water and gently lower in the eggs.
- Cover the pot and reduce heat to medium. Cook for 11 minutes, then transfer the eggs to an ice bath to stop cooking. After 5 minutes, peel and dice the eggs.
Prepare the egg salad
- Combine the peeled and diced eggs, minced red bell pepper, mayonnaise, white miso paste, chili crisp, toasted sesame oil, and sea salt in a large bowl.
- Gently fold ingredients together with a spatula until evenly combined. Taste and adjust seasoning.
- Serve in a bowl, on toast, in lettuce wraps, or as a sandwich. Garnish with chopped chives, sesame seeds, and extra chili crisp if desired.
Notes
- Yield: Makes enough to top eight lettuce leaves, eight pieces of toast, or to make four sandwiches.
- Storage: Store leftovers in an airtight container in the refrigerator for up to five days. This keeps well for lunches and meal prep; double the recipe to make a larger batch as needed.
Nutrition Facts (per serving)
Calories: 314 kcal | Carbohydrates: 5 g | Protein: 20 g | Fat: 23 g | Sodium: 855 mg
Other nutrients: Cholesterol 562 mg, Fiber 1 g, Vitamin A and C contributions from bell pepper.
More egg recipes you’ll love
If you enjoy this miso egg salad, try these other tasty egg recipes for inspiration.
Avocado Egg Salad
Deviled Egg Pasta Salad
Pesto Eggs
