Japanese Deviled Eggs

The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.

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9 eggs

2 tablespoons sesame seeds

1/2 cup mayonnaise

2 teaspoons soy sauce

2 teaspoons wasabi paste

2 teaspoons rice wine vinegar

2 tablespoons thinly sliced green onions

4 tablespoons panko bread crumbs

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.

Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.

Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.

Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

Japanese Deviled Eggs

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