SERVES 12

6 large eggs

60g (¼ cup) egg mayonnaise

2½ tbsp white miso

1½ tbsp Dijon mustard, or to taste

furikake (Japanese sushi seasoning), to garnish

Bring a small saucepan of water to the boil. Add the eggs, then bring back to a gentle simmer. Cook for 9 minutes, then drain and cool under running water. Peel, then cut in half lengthways. Using a teaspoon, carefully scoop out the yolks. Combine the yolks, mayo, miso and mustard in a bowl, then using a whisk, mix until smooth. Taste, then season with salt and pepper and a little extra mustard if you like. Transfer the mixture to a piping bag fitted with a small plain tube, then pipe the mixture into the egg cavities. Place on a serving plate, scatter with furikake to taste, then serve immediately.

Do a few hours ahead: Boil, peel and halve the eggs. Make the filling and transfer it to a piping bag; refrigerate. Store the egg halves, covered, in a single layer in the fridge. Fill them just before serving.

Par-tay on…