Sushi Style Deviled Eggs

8-12 as an appetizer

1 dozen large eggs 1 oz Ikura(salmon eggs) ½ cup mayonnaise ½ teaspoon ground ginger 1-2 tablespoons wasabi paste(add to preference) ¼ cup milk 2 tablespoons furikake seasoning salt and pepper to taste

Hardboil eggs. Place yolks in a mixing bowl with mayo, milk, wasabi and ginger and salt and pepper to taste. Using an electric hand mixer blend until combined and smooth. Pipe yolk mixture into egg whites. Top eggs with Ikura and sprinkle on furikake seasoning. Enjoy!