Chinese Style Deviled Eggs
Jièmò Niàng Jīdàn
Submitted By: Taz

Ingredients:

12 Large Eggs (Dàn)
¾ inch piece Fresh Ginger (Jiāng) - grated into a paste
3 Green Onions (Cōng Bào) - minced
2 cloves Fresh Garlic (Dàsuàn) - minced fine
¼ Cup Mayonnaise (Dànhuáng Jiàng) - homemade or Japanese (Kewpie®) preferred
1-3 tsp Chinese Hot Mustard (Jièmò) - amount to taste (the more the spicier)
Kosher Salt (Yán) to taste
Ground White Pepper (Bái Hújiāo) to taste

Marinade:
4 Cups Water
6 Green Onions (Cōng Bào) - cut into ½ inch pieces
3 inch piece Fresh Ginger (Jiāng) - rough chopped
3 cloves Fresh Garlic(Dàsuàn) - crushed
½ Cup Light Soy Sauce (Shēng Chōu)
¼ Cup Dark Soy Sauce (Lǎo Chōu)
1 Tbs Chinese 5 Spice Powder (Wǔxiāng Fěn)
1 Tbs Rice Vinegar (Mǐ Cù)
½ Tbs Granulated Sugar (Táng)
-OPTIONAL GARNISH-
Green Onion (Cōng Bào) OR Chinese Chives (Jiǔcài) - finely chopped
Chinese 5 Spice Powder (Wǔxiāng Fěn)

Preparation:
  1. Place all of the 'marinade' ingredients in a small pot over high heat and bring to a boil - Reduce to a simmer and allow to simmer for 10 minutes
  2. Remove from heat and transfer to a medium bowl - Allow to completely cool to room temperature
  3. Fill a large pot with a tight fitting lid about ¼ full with cool water - Place eggs in a single layer on the bottom of the pot - Add enough cool water to cover eggs by 2-3 inches - Place over high heat - Bring to a rolling boil
  4. Once a boil has been achieved, turn off the heat, cover, and set aside for 10-12 minutes - After 10-12 minutes, transfer the eggs to the ice bath and allow to cool for apx 5 minutes
  5. Once the eggs have cooled, peel and transfer to the cooled marinade - Allow to marinate for a minimum 8 hours (12-24 hours for better results)
  6. After the eggs have marinated for the allotted time, remove from the marinade and cut in half - Transfer the yolks to a small mixing bowl
  7. Mash the yolks with a fork - Add the mayonnaise, ginger, green onion, garlic, and hot mustard - Thoroughly combine until smooth - Season with salt and white pepper to taste 
  8. Use a teaspoon or piping bag to transfer the yolk mixture evenly into the hollows of the egg whites (you want to mound the filling a bit)
  9. Garnish each with finely chopped green onion OR Chinese chives and a light dusting of Chinese 5 spice powder (if desired) and serve chilled or at room temperature