Deviled eggs have been around for a long time, but they need a facelift for the Holiday season. Tobiko is the Japanese word for flying fish egg caviar. They can be found here on Moloka'i at Friendly Market or in most Japanese markets. They are crisp and sweet and go really well with eggs, making deviled eggs into something special. Serve with champaign or a cold glass of Japanese beer. Happy Holidays!
4 hard boiled eggs, peeled, chilled and cut in half
2 tablespoons mayonnaise
1 heaping tablespoon tobiko (small fish egg caviar)
salt to taste
2 teaspoons minced parsley
1/4 cup tobiko for garnishing the top of each deviled egg
Parsley leaves for garnish
To cook the eggs and make them easy to peel, add the eggs, 2 teaspoons of white vinegar and a pinch of salt to lukewarm water in a pot to just cover the eggs. Bring the water to a boil over medium heat for 2 minutes. Then cover, turn off heat, and let sit 11 minutes. Using a slotted spoon, remove hard boiled eggs and place in a large bowl of ice water. Let cool 10-20 minutes.
Halve each egg lengthwise and carefully transfer the yolks into a small bowl. Mash the yolks with a fork until fine and crumbly. Gently mix with the mayonnaise, minced parsley, and 1 tablespoon of tobiko. Taste and season with a little salt. Fill the egg halves with the yolk mixture and top each egg half with a dab more of tobiko and top each egg with a small leaf of parsley for garnish. Serve immediately. Makes 8 tobiko deviled eggs.
For more Tobiko recipes click here!
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