Tobiko And Chive Deviled Eggs

• 6 perfect hard-boiled eggs, cooled and peeled
• 2 tablespoons Japanese kewpie mayonnaise
• 2 tablespoons tobiko (whichever color you like best), plus extra to garnish
• 2 teaspoons very finely chopped chives, plus extra to garnish
• Kosher salt and freshly ground black pepper

1. Halve each egg lengthwise and carefully transfer the yolks into a medium mixing bowl.
2. Add mayonnaise and mash yolks using a fork until almost smooth.
3. Gently fold in the chives and tobiko you don't want to bruise or break either then season to taste with salt and freshly ground black pepper.
4. Spoon the yolk mixture back into the egg halves.
5. Garnish with more tobiko and chives and serve.

eggs, japanese kewpie mayonnaise, chives, kosher salt

Taken from www.foodrepublic.com/recipes/tobiko-and-chive-deviled-eggs-recipe/ (may not work)