Saturday, February 8, 2014

Wasabi Sriracha Deviled Eggs

Say What?!?

That's right, Wasabi Sriracha Deviled Eggs ... And they're fantastic!  I've made these a couple of times now, making some tweaks to the recipe here and there and I think I've got it perfected. Now if only I can learn how to perfectly peel hard-boiled eggs, then we'll be in business. No seriously, is there a magic trick? Because I can't peel eggs nicely to save my life.

Although they sound really spicy they're really not too bad, even our spice challenged friends enjoyed them. They creaminess of the yolk and mayonnaise really soften the heat from the wasabi and Sriracha while still capturing their distinctive flavors.


12 Hard Boiled Eggs, peeled & cooled
2 cups Soy Sauce
1/2 cup Scallions, chopped
1/4 cup Sugar
1/4 cup Fresh Grated Ginger
1/4 cup plus 1 tbs Mayonnaise
1 tablespoon Sriracha
2 1/4 teaspoons Wasabi Paste
1/4 cup Snipped Chives
A few dashes of Chinese Five-Spice Powder


In a medium saucepan, combine the soy sauce, chopped scallions, sugar and grated ginger. Add 1 1/2 cups of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.

Once cool, add the eggs to the soy sauce mixture. Cover with plastic wrap and refrigerate the eggs for 1 to 2 hours.

Drain the eggs from the soy sauce mixture. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl.

Mash yolks with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a ziplock or pastry bag. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining chives and the Chinese five-spice powder.

Serve and Enjoy! This recipe is sure to be a party pleasing appetizer and a fun twist on a classic.


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  2. Patient and communicative Lentis, it explained complicated technical terms easily.