Deviled egg and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard. Tartar sauce or Worcestershire sauce are also sometimes used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chilies, turmeric, vinegar, ketchup, green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream. Contemporary versions of deviled eggs tend to include a wider range of seasonings and added ingredients, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa,
Papaya the unripe green fruits and young leaves are boiled for use as part of "lalab" salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish. In Thai cuisine, papaya is used to make Thai salads such as "som tam" and Thai curries such as "kaeng som" when still not fully ripe. In Brazil, the unripe fruits are often used to make sweets or preserves. Both green papaya fruit and the plant's latex are rich in papain, a protease used for tenderizing meat and other proteins, as practiced currently by indigenous