Wasabi Deviled Eggs
Even someone who adores deviled eggs can get tired of making them the same way over and over and over. Wasabi and shichimi chili pepper make this recipe nicely spicy. The wasabi turns the egg yolks a delicate shade of pale green and the flying fish roe adds a little pop to each bite.
Devilishly good, we say!
Shell the eggs, cut in half lengthways and remove the yolks. Set the whites aside on a large plate.
Using a food processor, process the yolks with the mayonnaise and Wasabi powder until smooth. In a small bowl, gently mix the yolk mixture with the tobikko and pickled ginger. Add a little more mayonnaise if the mixture seems too dry.
Using a pastry bag or a spoon, fill the hollow of the egg white with the yolk mixture.
Sprinkle the sliced scallions, black sesame seeds and shichimi chile pepper over the top.
Garnish with a little more tobikko, if desired.