3 hard-boiled eggs*
1 tablespoon mayonnaise
1/2 teaspoon Japanese seven spice powder
1/3 teaspoon rice wine vinegar
1/3 teaspoon mustard powder
Slice the eggs in half. Scoop out the yolks and set the whites aside. In a small bowl, mash the yolks with a potato masher. Add the vinegar, mustard powder and 7 spice powder. Beat with a fork until smooth. Spoon the yolk mixture into the whites. Sprinkle with additional 7 spice powder to garnish. Refrigerate leftovers up to 3 days.