Wasabi Deviled Eggs

In looking through recipes in my mother's recipe box, I came across some deviled egg recipes clipped from the newspaper years ago.  The one that intrigued me was this one.  
To make great deviled eggs, one needs to have great boiled eggs.  It helps in peeling them, if the eggs have been bought a week or so ago.  Put the eggs in a pot and fill so there is about 1" of water to cover.  Put on high heat and bring to a boil.  Boil for 1 minute, then turn off heat and let rest for about 15 minutes.  Meanwhile, get some ice cold water ready.
Drain the water from the pot, run some cold water over them and drain again, then shake the pan to break the shells.  Place the eggs into the ice water for about 15 minutes.  Peel and proceed with the recipe.

6 hard boiled eggs 
1/4-3/8 cup mayo
1-2 tsp of wasabi paste 
1 drop green food coloring (optional)

Cut eggs in half and remove yolks to a bowl.  Mash with a fork then add in mayo* and wasabi paste.  Start with 1 teaspoon, taste and keep adding until it reaches the flavor you want.  (Wasabi can slowly hit you, so be cautious.). Add the food coloring if you desire a greener color.  The color also serves as a warning that this is not a regular deviled egg.
*I like the filling creamy, so I tend to add more mayo than less.