Tobiko And Chive Deviled Eggs Recipe

I love a great blank canvas, and deviled eggs are just that. Their twist-friendly format just begs for specialty ingredients like truffles, exotic spices and caviar. Or in this case, a much more affordable option found at any Asian supermarket: tobiko, flying fish roe. You may have seen it adorning your sushi. Wait til you see what it does to this picnic classic. Follow our foolproof guide to perfect hard-boiled eggs plus easy tips for peeling them and prepare to impress your guests.

I used red tobiko because the black looked a little...well, not photogenic. That batch looked like zombie deviled eggs. Orange looks nice too and not only would green tobiko look cool with the green chives, it's usually infused with wasabi. I like using Japanese kewpie mayonnaise with any Asian-themed deviled egg for its extra umami kick, but feel free to use regular mayo.

Tobiko And Chive Deviled Eggs Recipe
No Ratings
Prep Time
25
minutes
Cook Time
10
minutes
Servings
12
deviled eggs
Tobiko And Chive Deviled Eggs Recipe
Total time: 35 minutes
Ingredients
  • 6 perfect hard-boiled eggs
  • 2 tablespoons Japanese kewpie mayonnaise
  • 2 tablespoons tobiko (whichever color you like best)
  • 2 teaspoons very finely chopped chives
  • Kosher salt and freshly ground black pepper
Directions
  1. Halve each egg lengthwise and carefully transfer the yolks into a medium mixing bowl.
  2. Add mayonnaise and mash yolks using a fork until almost smooth. 
  3. Gently fold in the chives and tobiko — you don't want to bruise or break either — then season to taste with salt and freshly ground black pepper.
  4. Spoon the yolk mixture back into the egg halves.
  5. Garnish with more tobiko and chives and serve.
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