Recipe courtesy of The Bear Cupboard (

Rating:  8.0 out of 10

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