Asian Nori Deviled Eggs

Directions

1. Cut peeled eggs in half horizontally, scoop yolks into bowl.

2. For the yolks: 1 tablespoon rice wine vinegar, wasabi paste, ginger, salt and mix until smooth.

3. For mustard seed “caviar:” Combine soy sauce, mustard seeds, sugar and remaining 1 tablespoon rice wine vinegar. Let sit for 24 hours to create “caviar:”

4. Cut nori sheets into ½-inch strips and reserve for assembly.

5. To assemble: pipe egg yolk mix into whites, wrap nori strip around egg, secure with a little wasabi paste, sprinkle with togarashi, top with mustard seeds and drizzle with sweet soy sauce.

Ingredients

• 6 large eggs, hard boiled, peeled
• 2 tbsp. rice wine vinegar, divided
• 2 tbsp. wasabi paste
• 1 tsp. ginger, chopped
• Salt to taste
• 1/4 cup soy sauce
• 2 tbsp. mustard seeds
• 1 tbsp. sugar
• 2 sheets nori
• 2 tbsp. togarashi spice mix
• Additional wasabi paste
• 1 tbsp. sweet soy sauce