Wasabi Deviled Eggs

Deviled eggs are a summer party or picnic staple.  But how about adding some heat to them with wasabi?  This is a recipe I gout from a friend and I hope you like it.  It is a break from the same eggs you have been eating your whole life.

Ingredients:

1 dozen eggs

2 teaspoons wasabi Mayonnaise (found at Trader Joe's)

1/3 cup mayonnaise

Salt and pepper, to taste
24 wasabi peas, optional

Here's How:

Fill up a large saucepan half-way with water and gently add the eggs.

Cover the eggs with at least an inch of water.  Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes.

Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes.

Peel the eggs.

Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Mash up the yolks.  Add the wasabi mayonnaise and the regular mayonnaise, salt and pepper.

Spoon egg yolk mixture into the egg white halves. You can pipe it into the eggs with a piping bag or Ziploc bag if you want it to look pretty. 

Garnish with one wasabi pea on each egg half, if desired.