Japanese Deviled Eggs

Japanese Deviled Eggs

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

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 paper towel-lined plate.

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; add bread crumbs and green onion to 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.