Japanese Deviled Eggs

Place eggs in a saucepan; cover with water. Bring to a boil remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water cool under cold running water and peel.

Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned about 3 minutes. Remove to cool on a plate lined with a paper towel.

Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise soy sauce wasabi paste and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.

Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.