Deviled Eggs (Wasabi)

The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat.

8 large eggs
1/3 cup mayonnaise
1½ tsp. wasabi paste
2 tsp. unseasoned rice wine vinegar
2 large scallions, minced (3 Tbsp.)
coarse sea salt

Garnish:
pea shoots or sprouts

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1”.

Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.

Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions.

Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

Makes 16 servings.

Cook's Notes: Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.