Wasabi Deviled Eggs
- 7 Eggs
- 3 Tbs. Mayonnaise
- 2 Tsp. Wasabi Paste
- 1/2 Tsp. Mustard
- Salt and Pepper to Taste
- Sriracha - Garnish
- Paprika - Garnish
- Place the eggs in a pot and cover with water. Turn on high heat for 15 minutes.
- Refrigerate. Once cold, peel the eggs. Cut in half and place yolk in a bowl.
- Stir in mayonnaise, wasabi paste, and mustard to the yolk. Add salt and pepper to taste.
- Scoop the filling back into the egg and garnish with sriracha and paprika.