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Russian Deviled Eggs

['6 large brown eggs, hard-boiled, peeled, and halved lengthwise', '1/4 cup organic plain whole-milk kefir', '1 teaspoon wasabi paste', '1 tablespoon mayonnaise', 'Pinch of Maldon sea salt', '8 teaspoons (4 ounces) red caviar (red salmon roe)', 'Fresh dill or parsley', 'for garnish']

Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.

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