A fresh, easier take on deviled eggs

Bring the craze for izakaya, or Japanese small plates, into your backyard. Set out hard-cooked, bite-size quail eggs; then next to the eggs, arrange two bowls, one with furikake (Japanese seaweed seasoning mix), the other with a dipping sauce of mayonnaise seasoned with wasabi paste, toasted sesame oil, soy sauce, and salt. Ingredients are available at Chinese and Japanese markets.