The favorite appetizer at Thanksgiving dinner

The Sriracha-and-Wasabi Deviled Eggs were the hit at Thanksgiving dinner this year. This simple to make, delicious recipe came from the Thanksgiving issue of Food & Wine Magazine (November 2010 issue). This recipe puts an “Asian” spin on the traditional deviled eggs with Asian spices such as “Five Spice Powder” and Sriracha hot sauce.

Recipe from foodandwine.com:

TOTAL TIME: 30 MIN Plus 4 hr marinating SERVINGS: 12
Ingredient:

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
1/4 cup plus 1 tablespoon mayonnaise
1 tablespoon Sriracha
2 1/4 teaspoons wasabi paste
1/4 cup snipped chives
Pinch of Chinese five-spice powder

Directions
1) 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.
2) 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.
3) 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.
4) 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. - The marinade made the eggs really salty already, so we sprinkled some brown sugar on top instead of the five spice powder. The brown sugar was a great substitute because it brings out a sweetness among the salty and spicy.

Wondering where you get these Asian Spices? There are many markets in the NYC area where you get them all:
-Hong Kong Supermarkets (various locations in Manhattan and Queens)
-Great Wall Supermarkets (Locations in Elmhurst, Flushing, and more)
Google these markets to find your nearest location.