Well now… what in the blue hell we got here? Deviled eggs, huh? I know deviled eggs. Good, honest yard food. But this? This egg went to college. You got mayonnaise in there but it ain’t regular, it’s that fancy stuff. Little sweet, little slick. Then…wasabi? That green fire? That ain’t Southern, that’s… international trouble…WOO! That thing kicks! Starts off smooth, then bam! Right up the nose like it’s tryin’ to wake you up for count. And what’s this? Tuna? Raw? And them little fish eggs poppin’ like they got somethin’ to say? I tell ya… it’s creamy, it’s spicy, it’s salty, it’s got all kinds of textures goin’ on. Soft egg, slick fish, little bursts… it’s like a whole conversation happenin’ in your mouth. Ain’t what I’d call a regular deviled egg… but it’s got guts. Yeah. I’d eat fifty of ‘em.

Road Prison 36 Deviled Eggs

Ingredients

6 hard boiled eggs
1 tbs wasabi
1/2 tsp mirin wine
1/2 tsp white pepper
2 tbs Vincent Vega Mayonnaise (plus 1 tbs more)
1 tsp dry Coleman’s mustard
1/4 tsp tamari
3 pieces sashimi tuna
2 tbs salmon roe
1 tsp Sriracha (plus more for garnish)
1/4 tsp toasted sesame oil
Chives, scallion, toasted sesame seeds, cilantro for garnish
2 tbs soy sauce
Pickled ginger (for serving)

Directions

Remove eggs from their shell and slice in half. Remove the yolks from the eggs and push yolks through a sieve. Place yolk mixture in a bowl and mix together with wasabi, mirin, white pepper, Vincent Vega Mayonnaise, mustard, and tamari. Place yolk mixture in a piping bag.
Slice tuna into 1/4 inch cubes. Mix half of the tuna pieces with the additional 1 tbs of mayonnaise, Sriracha, and toasted sesame oil.
Pipe a thin layer of yolk mixture into the empty egg whites and top with tuna, spicy tuna, or salmon roe, followed by more of the egg mixture and garnish with Sriracha, chives, scallion, toasted sesame seeds, cilantro or other sauces and garnishes.
Serve with soy sauce and pickled ginger on the side.