The best part of Easter, as far as I am concerned, is turning the dyed Easter eggs into devilled eggs. Last year I had the brilliant idea of making half the batch a little new wave by adding this yuzu-chili paste I bought at the local Japanese market thinking it looked interesting, and it packs quite a kick. So I did that again this year, and dusted those with some green tea powder to distinguish them from the traditional ones, which I dusted with smoked paprika. See before and after pictures above.
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