Wasabi Deviled Eggs
from the kitchen of Sharmagne Leland-St. John

8 large hard boiled eggs
¼  cup wasabi mayonnaise
⅛  cup real mayonnaise
2 teaspoons unseasoned rice wine vinegar
Pickled ginger, minced

Peel eggs and halve lengthwise. Transfer the yolks
to a medium bowl and mash with a fork until smooth.
Stir in mayonnaise, vinegar and ginger. Pipe filling
back into the white halves.

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