Japanese Deviled Eggs

Ingredients

• Servings: 18
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 55 mins


• 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 halves on a serving platter; spoon yolk mixture into whites. sprinkle with toasted sesame seeds.