The Japanese influence of wasabi meets coarsely ground Korean chile for these Wasabi-Ginger Deviled Eggs that pack some heat.
Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
Stir mayonnaise, cilantro, ginger, wasabi paste, and lime juice into yolks. Divide among whites; top with nori and ground chile or black sesame seeds.