Ingredients

• 8 eggs
• 0.33 cups mayonnaise
• 3 tablespoons minced green onions
• 2 teaspoons rice wine vinegar
• 1.5 teaspoons wasabi paste
• coarse salt
• 0.5 cups fresh pea shoots , or as needed
• 16 pickleds ginger slices

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
3. 3 Arrange egg white halves, cut-sides up on a serving platter. Spoon yolk mixture into whites; garnish with pea shoots and pickled ginger.

Nutrition per serving