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.