Wasabi Scallion Deviled Eggs

Wonder what to do with those leftover hard-boiled Easter eggs? Make Wasabi Scallion Deviled Eggs! Scrumptiously creamy with a crunch form the  scallions, this sublime appetizer has a bit of a kick from the wasabi. So delicate and pretty, these deviled eggs will enhance your cocktail parties.

                                                   Wasabi Scallion Deviled Eggs
                                                                 adapted from
                                                               martha stewart's
                                                                    appetizers 

Ingredients

8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons rice-wine vinegar
2 minced large scallions
pea shoots or sprouts

Directions

In a saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 8 minutes. Drain eggs; run under cold water until cool enough to handle.

Peel eggs and halve lengthwise; remove yolks and transfer to a bowl.  Mash with a fork, then mix in mayonnaise, wasabi paste, rice-wine vinegar, and minced scallions. Season with salt.

Fill whites with yolk mixture as desired. Refrigerate until set,  about 15 minutes or up to 2 hours.

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