Food & Cooking Recipes Appetizers Deviled Egg Recipes Wasabi Deviled Eggs 3.6 (113) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers. Ingredients 8 large eggs ⅓ cup mayonnaise 1 ½ teaspoons wasabi paste 2 teaspoons unseasoned rice-wine vinegar 2 large scallions, minced (3 tablespoons) Coarse salt Pea shoots or sprouts, for garnish Directions 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. 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. Cook's Notes Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe. Rate it Print