Soft-boiled ramen eggs are a common snack found in a bento box or topping for classic ramen soup. We've taken that classic marinade and used it to marinate hard-boiled eggs for a tasty appetizer, Ramen Deviled eggs. This recipe is a twist on a classic deviled egg! They are full of umami flavor and crunchy texture from the crushed noodles. These eggs will fly off the serving platter at your next get-together!

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Ramen Deviled Eggs

Whisk together cold water, mirin, soy sauce, and brown sugar in a medium bowl. Add eggs to the bowl; place a small plate on top to keep eggs submerged. Marinate eggs in the refrigerator for 6 to 24 hours.

Remove eggs marinade; place eggs on a paper towel. Discard marinade. Cut eggs lengthwise in half using a sharp knife. Carefully remove yolks from whites; place yolks in a medium bowl. Place egg whites, cut sides up, on a large serving platter; lightly sprinkle with Shichimi togarashi seasoning; set aside.

Add mayonnaise, miso, and honey to egg yolks in a bowl. Mash and stir with a fork until creamy. Spoon yolk mixture into a pastry bag or plastic sandwich bag, cut off the tip from the sandwich bag. Pipe yolk mixture into centers of egg white halves.

Reserve seasoning packet from ramen noodle soup for another use. Place dry ramen noodles in a resealable bag. Close bag; crush noodles. Sprinkle some of the crushed noodles on top of filled eggs. Garnish with additional Shichimi togarashi seasoning and chopped green onions.