Tobiko can also be used to elevate classic dishes like deviled eggs. Here's how to make Tobiko deviled eggs: - Hard-boiled eggs - Tobiko (flying fish roe) - Mayonnaise - Dijon mustard - Salt and pepper - Chives (for garnish) Follow these steps to prepare Tobiko deviled eggs: 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. 3. Add mayonnaise, Dijon mustard, salt, and pepper to the mashed yolks. Mix well until smooth. 4. Fill each egg white half with the yolk mixture. 5. Top each deviled egg with a generous amount of Tobiko. 6. Garnish with chopped chives. These Tobiko deviled eggs are a delightful twist on a classic appetizer. The crunchy texture and briny flavor of Tobiko add a unique touch to the creamy deviled eggs, making them a crowd-pleasing party snack.
