Wasabi Devilled Eggs - cooking recipe

Ingredients

8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice wine vinegar
2 large scallions, minced (3 Tbsp.)
coarse salt
pea shoots (to garnish) or mixed sprouts (to garnish)

Preparation

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover and remove from heat. Let stand for 13 minutes. Drrain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.