Sriracha Deviled Eggs with tobiko is a great party favorite. Although being very inexpensive to make, it’s a gourmet great with a colorful flair.

• 6 hard boiled eggs (Makes 12 each)
• 2 tablespoons of mayonnaise
• 2-4 tablespoons of Sriracha
• dash of salt
• 1/2 oz. of tobiko/caviar/fish eggs

Boil six eggs, cool and deshell. Remove the yolks and place in a boil. Let cool. Add mayonnaise, sriracha and dash of salt. Fill egg halves with the egg mixture and top with a tiny dime size portion of tobiko.

Serve with green papaya salad mixed with a vinagerette and cherry tomatoes.