Japanese Deviled Eggs

Recipe View 15 mins Gently place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat. Cover the saucepan and let the eggs stand in the hot water for 15 minutes. (Time: 15 minutes)

Recipe View 5 mins Carefully remove the eggs from the hot water and transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs. (Time: 5 minutes)

Recipe View 3 mins Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until they are lightly golden brown and fragrant. Transfer immediately to a plate lined with a paper towel to cool. (Time: 3 minutes)

Recipe View 0 mins Halve each egg lengthwise. Gently remove the yolks and place them in a food processor.

Recipe View 0 mins Add mayonnaise, soy sauce, wasabi paste, and rice wine vinegar to the food processor with the yolks. Process until the mixture is smooth and creamy.

Recipe View 2 mins Add panko bread crumbs and green onion to the yolk mixture. Pulse gently until just combined. Avoid over-processing. (Time: 2 minutes)

Recipe View 0 mins Arrange the egg white halves on a serving platter. Spoon or pipe the yolk mixture evenly into the egg whites.

Recipe View 2 mins Sprinkle the toasted sesame seeds generously over the filled eggs. Serve immediately or chill for later. (Time: 2 minutes)