Joanne Chang’s Addictive Soy Sauce Deviled Eggs with Five-Spice
Make no argument, these are the best deviled eggs around.
These are by no means traditional eats for Chinese New Year, which begins Feb. 16.
Nor are they typical picnic fare.
What these deviled eggs are is simply the best rendition you’ll ever sink your teeth into.
Boston-based Pastry Chef Joanne Chang of Flour bakery already makes some of my most favorite baked goods. Now she and Executive Chef Karen Akunowicz of Myers + Chang restaurant in Boston have done it on the savory side, creating an Asian-inflected version of deviled eggs that will spoil you for all others.
“Soy Sauce Deviled Eggs with Five-Spice” is from her latest cookbook, “Myers + Chang At Home” (Houghton Mifflin Harcourt, 2017) by Chang and Akunowicz, of which I received a review copy.
The more than 80 recipes represent favorite dishes served at Meyers + Chang over the past decade — everything from “Sichuan Shrimp Lettuce Wraps” to “Korean Braised Short Rib Tacos with Kimchi-Sesame Salsa” to “Surf and Turf Black pepper Shanghai Noodles” to “Chocolate Tofu Mousse with Black and White Sesame Brittle.”