Sriracha-and-Wasabi Deviled Eggs

So I had these over Christmas and decided I needed to make them. I am not a person who knows how to make hard-boiled eggs without a recipe. So I followed this recipe. The only thing I had problems with was the shell stuck to the eggs. So my eggs weren't pretty. Oh well.

My changes are in the ingredients section...Directions wise, I made it according to the ones below.

Sriracha-and-Wasabi Deviled Eggs

* Recipe by Joanne Chang (from Food and Wine)

Photo by ALB

Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

* TOTAL TIME: 30 MIN
* OTHER TIME:
* SERVINGS: 12

* MAKE-AHEAD
* STAFF-FAVORITE
* VEGETARIAN

Ingredients
1 dozen large eggs
2 cups soy sauce (this is more than 1 bottle...I used low-sodium)
1/2 cup sake (I didn't have any so I used rice wine vinegar (I didn't see the vinegar part, I meant to use rice wine)
10 star anise pods (I used 1 TBSP of anise)

1/2 cup chopped scallions (I used 1/4 C plus)

1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger (I used 2 TBSP)
1/4 cup plus 1 tablespoon mayonnaise (I used RF mayo)
1 tablespoon Sriracha (I used more, but I don't know how much)
2 1/4 teaspoons wasabi paste (I used 3 tsps)
1/4 cup snipped chives
Pinch of Chinese five-spice powder (I didn't use)

Directions
1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.

2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, 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. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.

4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. 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. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.


Make Ahead
The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.