Japanese Wasabi Deviled Eggs

8 ingredients
3 steps

Ingredients

  • 8 eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons minced green onions
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons wasabi paste
  • coarse salt
  • 1/2 cup fresh pea shoots, or as needed
  • 16 pickled ginger slices

Directions

  1. 1
    Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2
    Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
  3. 3
    Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

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