A hit at the Christmas party last night. Made them once before for Eliza's party. I even figured out how to transport them. Use the large shallow tuperware and you can fit about 6 or 8 halves each. Like any packing the trick is the nudge the last two eggs halves o everything is nice and snug. Possibly better than have a special deviled egg platter, which plastic wrap would smoosh unless it has some sort of cover.
Makes 16
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
1.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.
2.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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Read more at Marthastewart.com: Wasabi Deviled Eggs - Martha Stewart Recipes
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