Japanese Deviled Eggs

Name: Japanese Deviled Eggs
Total time: 45
Yield: 18
Ingredients: 9 large eggs; 2 tablespoons sesame seeds; 0.5 cup mayonnaise; 2 teaspoons soy sauce; 2 teaspoons wasabi paste; 2 teaspoons rice wine vinegar; 4 tablespoons panko bread crumbs; 2 tablespoons thinly sliced green onions

Recipe by Mya from allrecipes.com

Appetizer,Snack 45 Mins.

Ingredients

18 servings

•

9 large eggs
•

2 tablespoons sesame seeds
•

0.5 cup mayonnaise
•

2 teaspoons soy sauce

•

2 teaspoons wasabi paste
•

2 teaspoons rice wine vinegar
•

4 tablespoons panko bread crumbs
•

2 tablespoons thinly sliced green onions

Instructions

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.