JAPANESE DEVILED EGGS

Japanese Deviled Eggs

12

hard-cooked eggs, peeled

1/3

cup mayonnaise

4

teaspoons chile garlic sauce

2

teaspoons soy sauce

1

teaspoon wasabi paste

2

green onions, thinly sliced on the bias SAVE $

1

tablespoon chopped fresh cilantro leaves

1/4

teaspoon flaky sea salt

Steps

1
Cut eggs lengthwise in half. Slip out yolks into medium bowl; mash with fork. 

2
Stir mayonnaise, chile garlic sauce, soy sauce and wasabi paste into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. Before serving, top with green onions, cilantro and salt.*