For our Friendsgiving menu, we deviated from Woks of Life to make Joanne Chang’s Sriracha and Wasabi Deviled Eggs – a recipe I’ve been eyeing for months waiting for the right occasion!
Joanne turns up the volume with these savory, spicy, flavor-packed bites. The recipe begins by marinating hard-boiled eggs in a mixture of soy sauce, sake, star anise, scallions, and ginger until they develop a light brown color and absorb the flavors.
After halving the eggs, the yolks are mixed with mayonnaise, sriracha, chives, and wasabi paste, then piped back into the whites. A dusting of five-spice powder and fresh chives completes these phenomenal bites!
While mine turned out slightly salty (I’ll use low-sodium soy sauce next time!), they were still delicious.
As I have trust issues, I did boil the eggs using the foolproof method of bringing water to a boil, adding the eggs, simmering for 13 minutes, then shocking them in an ice bath for 15 minutes. This method guarantees easily peel-able eggs every time.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: mayo
Pricey Ingredients: —
Hard-to-find: —
Recipe on FoodandWine.com
