4 hard boiled eggs, peeled, chilled and cut in half
2 tablespoons Japanese mayonnaise
1 tablespoon tobiko (small fish eggs)
salt and pepper to taste
1 tablespoon ikura (big fish eggs)
seaweed strips for garnish
Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise and tobiko. Taste and season with salt, pepper and sriracha (if using). Fill the egg halves with the yolk mixture and top each egg half with some ikura and seaweed strips. Enjoy immediately.