Wasabi Deviled Eggs

Ingredients

• 8 large eggs 
• 0.3 cup mayonnaise 
• 1.5 teaspoons wasabi paste 
• 2 teaspoons rice vinegar 
• 3 tablespoons spring onion minced
• 1 serving coarse salt 
• 1 serving pea shoots for garnish

Equipment

• bowl
• sauce pan

Directions

1. Prepare an ice-water bath.
2. Place eggs in a medium saucepan.
3. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat.
4. Let stand 13 minutes.
5. Drain, and transfer eggs to ice-water bath until cold.
6. Peel eggs, and halve lengthwise.
7. 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.
8. Garnish with pea shoots or sprouts.