PENNY'S SRIRACHA-AND-WASABI DEVILED EGGS

Eddie Browning writes about the most interesting recipes each Wednesday in our Sun Journal newspaper.  A few weeks ago, he gave us this recipe from his friend Penny.  The hard-boiled eggs are brined in a spicy soy-sake concoction, then simply filled with the yolks that have been mashed and mixed with mayo, Sriracha, wasabi paste and chives.  They are deliciously different.  The brown color of the egg white exterior contrasts with the creamy white interior, and, of course, the egg yolk filling.  These eggs will please the eyes as well as the palate.

Note:  Star anise pods, Sriracha chile sauce and wasabi paste are available at Asian supermarkets.  There are two in New Bern:  one is on Glenburnie Road near the ABC store, and the other is in the Trent Road Shopping Center.

Penny's Sriracha-And-Wasabi Deviled Eggs
Rating:  8.0 out of 10
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INGREDIENTS:  1 dozen large eggs
2 cups low-sodium soy sauce
1/2 cup sake (or dry Marsala)
10 star anise pods
1/2 cup chopped scallions
1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger
1/4 cup + 1 Tbsp. low-fat mayonnaise
1 Tbsp. Sriracha chile sauce
2-1/4 tsp. wasabi paste
1/4 cup snipped chives
pinch of Chinese 5-spice powder (optional, I left it out)

In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute.  Cover the saucepan, remove from heat and let stand for 10 minutes.

Meanwhile, in a medium saucepan, combine soy sauce with sake, star anise, scallions, sugar and ginger.  Add 1 cup of water and bring to a boil.  Transfer mixture to a heatproof bowl and let cool completely.

Drain water from eggs and shake pan gently to crack the eggshells. Cool eggs slightly under cold running water, then peel them under running water.  Add eggs to cooled soy mixture.  Cover with plastic wrap and refrigerate at least 4 hours.

Drain eggs and rinse them lightly to remove any bits of scallion or ginger; pat dry.  Using a slightly moistened thin, sharp knife, cut eggs in half lengthwise.  Gently pry egg yolks into medium bowl and mash with a fork.  Stir mayo, Sriracha, wasabi and 3 Tbsp. snipped chives into mashed yolks.  Transfer mixture to pastry bag fitted with a star or plain tip.  Set halved egg whites on a serving platter and pipe in the filling.  Sprinkle deviled eggs with remaining 1 Tbsp. of chives and the Chinese 5-spice powder (if using) and serve.  Yield:  24 deviled egg halves