Soy-Pickled Sriracha Deviled Eggs
The soy marinade will give the whites a firm texture and a caramel color, while the Sriracha provides some heat.
Eggs:
Soy marinade:
- ½ cup sake
- 8 star anise pods
- ½ cup minced green onions
- ¼ cup sugar
- ¼ cup grated ginger
- 2 cups soy sauce
- 1cup water
In a medium saucepan, bring pickling marinade to a boil, then cool completely. Add the peeled eggs to the pickling marinade and refrigerate for at least 4 hours, or overnight.
Drain eggs and pat dry. Slice in half lengthwise, remove yolks and place them in a bowl.
Mash yolks with:
- 1/3 cup mayonnaise
- 1 T Sriracha (or other hot Asian-style chile paste)
- 2 tsp. wasabi paste
- 3 T minced green onions
Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.
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