Wasabi Deviled Eggs

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Everyone LOVED these little deviled eggs. The shells were a tad too salty for my taste, but the wasabi yolks were oh-my-god!!! The original recipe calls for Sriracha but it was totally over powered by wasabi. I would probably skip it next time. Hands-down the winner of our Thanksgiving dinner.

Wasabi Deviled Eggs

(adapted from Food and Wine)

12 eggs (no surprise here, but do choose the highest quality eggs possible)
1 cup soy sauce
8 tbs sake (or any cooking wine you can find)
10 star anise pods
8 tbs chopped scallions
4 tbs sugar
1 piece 4″ ginger, coarsely grated
3 tbs snipped chives
1 tbs Sriracha
5 tbs mayonnaise
1 tbs wasabi paste
1 tbs snipped chives and 1 tsp five spice powder for decoration (optional)

  1. Make hard boiled eggs (I love this egg timer – it gives me perfectly boiled eggs every single time), and peel them.
  2. In a medium sauce pan, combine the soy sauce with the sake (or other cooking wine), star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
  3. Add the eggs to the soy mixture, cover and refrigerate for at least 4 hours (I left mine over night).
  4. Drain the eggs and pat dry.
  5. Cut the eggs in half lengthwise.
  6. Gently pry the egg yolks into a medium bowl and mash with a fork.
  7. Stir the mayonnaise, Sriracha (if using), wasabi and 3 tablespoons of the snipped chives (optional) into the mashed yolks.
  8. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling.
  9. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

 

 

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