Wasabi Deviled Eggs with Tobiko

20120518-125231.jpgWasabi Deviled Eggs with tobiko is a really spicy twist to the beloved appetizer.

  • 6 hard boiled eggs
  • 2 tablespoons of mayonnaise
  • 1/2 – 1 tablespoon of Wasabi or 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, wasabi 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, noodles or daikon radish. Green papaya salad with vinegarette is pictured above. 20120518-125258.jpg


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s