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.
- 6 perfect hard-boiled eggs, cooled and peeled
- 2 tablespoons Japanese kewpie mayonnaise
- 2 tablespoons tobiko (whichever color you like best), plus extra to garnish
- 2 teaspoons very finely chopped chives, plus extra to garnish
- Kosher salt and freshly ground black pepper
- Halve each egg lengthwise and carefully transfer the yolks into a medium mixing bowl.
- Add mayonnaise and mash yolks using a fork until almost smooth.
- 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.
- Spoon the yolk mixture back into the egg halves.
- Garnish with more tobiko and chives and serve.
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