I came up with this recipe when I tired of the same old thing. My family really enjoys spicey foods and anything with an Asian twist, so this was an instant hit. My CA daughter's landlady loved them after not having deviled eggs since she was four years old.
Start eggs off in a pan of cold water(enameled,glass, or steel) and bring them to a slow boil. Cover and turn off the heat.
At the end of the cooking time, pour hot water off the eggs and refill the pan several times with cold water to cool the eggs quickly
Crack the eggshells and return the cracked eggs to the cool water for 5-7 minutes. Peel the eggs and place them on a plate.
Peel eggs and put them on a plate. Once they have all been peeled, cut the hardboiled eggs in half, Cut the hardboiled eggs lengthwise. Place the yolks in a separate bowl, and arrange the empty halves on your deviled-egg plate.
Mash the yolks with a fork, leaving no large lumps.
Add mayonnaise, wasabi, and salt and pepper. Mix well.
Fill egg-white halves with at least a teaspoon of yolk mixture each. Cover and refrigerate for about an hour or serve them right a way. Enjoy!