Shrimp and Wasabi Deviled Eggs

Ingredients

• 6 eggs
• 2 tsp. wasabi paste, use more or less to taste
• 1/4-1/2 cup small frozen shrimp, thawed
• 4 green onions, green end thinly sliced
• 3 T mayo or light mayo
• 1/4 tsp. Vege-Sal

Directions

1. Take the eggs out of the refrigerator and set them in warm water to bring them to room temperature, then cook them according to your Perfect Hard-Boiled Eggs method. Chill the cooked eggs in ice water, peel them, slice them in half, and scoop the yolks into a bowl.
2. As the eggs cook, slice the green onion tops very thinly. Mince about 2 T of those slices finely, and set the remaining sliced green onions aside for topping the eggs.
3. Make sure the shrimp has thawed; if it needs a little help, microwave it on low for a few seconds. Chop the shrimp into small pieces.
4. Spoon 3 T mayo into a small bowl. Add the wasabi paste gradually, tasting as you mix, until the heat is where you want it. If wasabi is not your thing, Dijon can stand in for it.
5. In a larger bowl, break up the egg yolks with a fork until mashed. Stir in the 2 T finely minced green onions, the chopped shrimp, the mayo-wasabi mixture, and the Vege-Sal or salt.
6. Set aside 2 egg white halves to discard, then place the remaining whites on a cutting board so they are ready to fill.
7. Scrape the yolk mixture into a small plastic bag or a piping bag. If you are using a plastic bag, snip off one corner, then pipe the filling into the egg white halves, using all of the mixture.
8. Top each egg with a little of the reserved thinly sliced green onion, then serve.