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Sriracha and Wasabi Deviled Eggs

Sriracha and Wasabi Deviled Eggs

The November 2010 issue of Food & Wine features this recipe in their article "East by Northeast Thanksgiving" by Joanne Chang. This recipe was part of our 2010 Thanksgiving Recipe Update.


For 4 Person(s)


  • 1 Dozen Large Eggs
  • 2 Cups Soy Sauce
  • 1/2 Cup Sake
  • 10 Star Anise Pods
  • 1/2 Cup Chopped Scallions
  • 1/4 Cup Sugar
  • 1/4 Cup Coarsely Grated Peeled Fresh Ginger
  • 1/3 Cup Mayonnaise
  • 1 Tablespoon Sriracha
  • 2 1/4 Teaspoons Wasabi Paste
  • 1/4 Cup Snipped Chives
  • Pinch Five Spice Powder
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Method for Sriracha and Wasabi Deviled Eggs

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.

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.

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.

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.



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