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,
Shiso being pickled in their vats. The red pigment is identified as the Perilla anthocyanin, "shisonin". The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or , have been long used as garnish to accent a Japanese dish, such as a plate of sashimi. The tiny pellets of flower-buds ("ho-jiso") and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish. Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese