Deviled Deviled Eggs

8 ingredients
4 steps

Ingredients

  • 6 hard-boiled eggs
  • 1/4 cup green onion, minced plus additional
  • green onion, for garnish
  • 3 tablespoons light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon chili paste with garlic
  • 1 teaspoon szechuan peppercorns

Directions

  1. 1
    Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
  2. 2
    Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
  3. 3
    Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
  4. 4
    Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.

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