One of my favourite snacks to make is deviled eggs. I didn’t grow up eating deviled eggs (in fact, the first deviled egg I had was at the ripe old age of 20), but something about their cool creaminess makes them one of my favourite comfort foods.
I love how deviled eggs can be dressed up or down – they’re pretty much a blank slate for flavours. These deviled eggs are slightly Japanese due to the tobiko: those tiny, crunchy bright orangey-red fish eggs you usually see on sushi rolls. The eggs add a a fantastic texture and saltiness. Fast, easy and hand-held: the holy trifecta of snack foods, in my books.
Triple Deviled Egg Recipe
yield: 8 deviled egg halves
- 4 hard boiled eggs, peeled, chilled and cut in half
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon tobiko (small fish eggs)
- salt and pepper to taste
- sriracha (optional)
- 1 tablespoon ikura (big fish eggs)
- seaweed strips for garnish
Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise and tobiko. Taste and season with salt, pepper and sriracha (if using). Fill the egg halves with the yolk mixture and top each egg half with some ikura and seaweed strips. Enjoy immediately.
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