If you're looking for a unique twist on deviled eggs, try adding Tobiko to the filling. Here's what you'll need: - Hard-boiled eggs - Tobiko (flying fish roe) - Mayonnaise - Dijon mustard - Salt and pepper - Chives (optional, for garnish) To make Tobiko Deviled Eggs, follow these steps: 1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. 2. In a bowl, mash the egg yolks with a fork until smooth. 3. Add mayonnaise, Dijon mustard, salt, and pepper to the mashed yolks. Mix well. 4. Gently fold in a generous amount of Tobiko into the yolk mixture. 5. Spoon the Tobiko filling into the egg white halves. 6. Garnish with chopped chives, if desired. 7. Chill the Tobiko Deviled Eggs in the refrigerator for at least 30 minutes before serving. These Tobiko Deviled Eggs are not only visually appealing with their vibrant orange color but also offer a burst of flavor with every bite. They make a great appetizer for any occasion!
