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
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deviled eggs
  • 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
  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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