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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 tablespoons)
- Coarse salt
- Pea shoots or sprouts, for garnish
Directions
- 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 13 minutes. Drain, 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.
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