Peel 12 hard boiled eggs and slice them in half lengthwise.
Remove the yolks and place them in a food processor.
Add the mayo, coconut aminos, wasabi, if using, and vinegar.
Pulse until smooth.
Add the green onion and bread crumbs and pulse until just mixed.
Spoon mixture back into the egg white halves.
Toast the sesame seeds in a dry skillet over medium high heat for 2-3 minutes. Watch carefully and remove when slightly browned and fragrant.
Sprinkle the eggs with sesame seeds, and additional sliced green onion if desired, before serving.
Notes
I find it easiest to fill the eggs with the yolk mixture by using a piping bag or a zip top bag with the corner snipped off. It’s much less messy and goes super quickly.