2 large scallions (3 tablespoons), minced (I OMITTED THIS INGREDIENT TO MAKE IT FRUCTOSE FRIENDLY)
Coarse salt
Pea shoots or sprouts, for garnish
Instructions
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.
Recipe by Chompchomp at http://www.chompchomp.com.au/2012/12/wasabi-devilled-eggs/