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.