I’ve had a hankering for deviled eggs. While I was stumbling around the internet I fell right into the perfect recipe. These are definitely NOT your mamma’s deviled eggs!
Sriracha and Wasabi Deviled Eggs
by Joanne Chang
1 dozen large eggs
2 cups soy sauce
1/2 cup sake
10 star anise pods
1/2 cup chopped scallions
1/4 cup sugar
1/4 cup grated peeled fresh ginger
1/4 cup plus 1 Tbsp mayonnaise
1 Tbsp Sriracha (or to taste)
2 1/4 tsp wasabi paste
1/4 cup snipped chives
Pinch Chinese 5-spice powder
Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallion, sugar and grated ginger. Add 1 cup of water and bring to a boil. Remove from heat and cool completely.
Drain the water from the eggs and gently shake the pan to crack the eggs. Run the eggs under cool water until cool enough to handle and peel. Add peeled eggs to soy mixture in a gallon ziploc. Remove as much air as possible when sealing the bag and refrigerate for at least 4 hours, turning the bag once.
Drain eggs, reserving 2 Tbsps of marinade liquid. Rinse eggs lightly to remove any scallion or ginger pieces and pat dry. Using a thin-bladed, sharp knife, cut the eggs in half lengthwise and gently remove the yolks to a clean quart-sized ziploc. Add the mayonnaise, Sriracha, wasabi, reserved marinade and 3 Tbsps of the chives to the baggie. Seal and smash contents until smooth.
Snip a corner of the baggie and pipe filling into egg whites. Sprinkle the deviled eggs very lightly with 5-spice powder and remaining chives. Serve chilled.
DO AHEAD: The deviled eggs can be refrigerated overnight. Garnish just before serving.