Japanese Deviled Eggs

01Method

1. 1

   Arrange eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let the eggs rest in the hot water for 15 minutes. Drain, rinse under cold running water, and peel.

2. 2

   Toast sesame seeds in a dry skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a paper towel-lined plate to cool.

3. 3

   Halve each egg lengthwise and transfer the yolks to a food processor along with mayonnaise, soy sauce, wasabi paste, and rice wine vinegar. Blend until smooth, then add panko crumbs and green onion and pulse briefly until just combined.

4. 4

   Arrange the egg white halves on a serving platter and fill each with the yolk mixture. Finish with a sprinkle of the toasted sesame seeds.