For Wasabi Deviled Eggs
Place eggs in a medium saucepan and cover with at least an inch of cold water.
Bring to a rolling boil over high heat.
Once boiling, immediately remove the pan from the heat, cover it with a tight-fitting lid, and let the eggs sit for 15-18 minutes.
While the eggs cook, prepare the filling base.
In a small bowl, stir together the wasabi powder and water to form a paste.
Whisk in the prepared horseradish, mustard, mayonnaise, and soy sauce until smooth.
Set aside.
Once the eggs are done, transfer them to an ice bath for 5 minutes to stop the cooking process and make them easier to peel.
Carefully peel the cooled eggs and slice them in half lengthwise. Gently scoop out the yolks and place them in a separate medium bowl.
Mash the yolks with a fork until they are a fine crumble.
Pour the wasabi mayonnaise mixture over the yolks, add a pinch of salt, and stir until the filling is smooth and creamy.
Evenly divide the yolk mixture among the 12 egg white halves. You can use a spoon or a piping bag for a cleaner look.
Chill the deviled eggs for at least 30 minutes. Just before serving, sprinkle generously with Furikake seasoning.
For Sriracha Deviled Eggs
Prepare the hard-boiled eggs as described in steps 1, 2, 4, and 5.
In a medium bowl, mash the cooked egg yolks with a fork.
Add the mayonnaise, 1 tablespoon (15 ml / 0.5 fl oz) of sriracha, soy sauce, and a pinch of salt.
Stir until smooth and creamy.
Fill the egg white halves with the sriracha-yolk mixture and chill for at least 30 minutes.
Garnish with an extra drizzle of sriracha sauce just before serving.
Don't skip the ice bath! Shocking the eggs in ice water not only stops the cooking but also makes the shells significantly easier to peel.
