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.

ingredients

• 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

the method

1. 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).
2. Refrigerate the eggs for a while (helps to crack them). I boiled thurs and cracked and filled on Friday.
3. Crack the eggs carefully (don’t dent the eggs)
4. Cut each in half, put the yolks into a bowl.
5. Line a flat container with papertowels. Lay down the whites on the papertowels. Do this between layers. refrigerate the whites.
6. Mix up the yolk mixture (wasabi, mayo, sriracha, scallions, soy sauce).
7. Pop the mixture into a ziploc. (you could go fancy and use a piping bag with a wide tip).
8. Snip the tip. Pull the whites out
9. 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).
10. I stored two layers separated by paper towels in the fridge. Paper towels absorb the moisture and keep the whites from getting soggy.