Wasabi 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.