I saw this recipe, and wanted to try it but thought it was a little much…(soaking in soy?). Maybe next time. For this purpose, I simplified. We also went back and forth about whether people eat deviled eggs…they did. they were all gone. I served them on a platter on top of a bowl of ice…so they stayed cold. And…I made them the night before, to boot. I did a few test runs where I just made a few eggs for my husband and me–in that case, just a squirt of sriracha, a spoon of wasabi and a spoon of mayo suffices.
- 1 dozen eggs
- 1/4 c mayonnaise (you could probably use yogurt…but would need to add salt)
- 2 T sriracha
- 2 teaspoons wasabi powder
- a drizzle of soy sauce
- 1/4 c scallions
- a ziptop bag
- Boil the eggs. (I saw a few recipes saying to boil the water. Add the eggs, turn off the heat and cover for 10 mins).
- Refrigerate the eggs for a while (helps to crack them). I boiled thurs and cracked and filled on Friday.
- Crack the eggs carefully (don’t dent the eggs)
- Cut each in half, put the yolks into a bowl.
- Line a flat container with papertowels. Lay down the whites on the papertowels. Do this between layers. refrigerate the whites.
- Mix up the yolk mixture (wasabi, mayo, sriracha, scallions, soy sauce).
- Pop the mixture into a ziploc. (you could go fancy and use a piping bag with a wide tip).
- Snip the tip. Pull the whites out
- Squeeze a bit into each egg white cup. You could top with a little paprika or some of the spices they mentioned but I didn’t have (five spice, star anise).
- I stored two layers separated by paper towels in the fridge. Paper towels absorb the moisture and keep the whites from getting soggy.