Tangy Deviled Eggs

Name: Tangy Deviled Eggs
Ingredients: 12 Large Eggs; 1/4 cups Mayonnaise; 1/4 cups Rice Vinegar; 1 teaspoon Packed Light Brown Sugar; 1 teaspoon Kosher Salt; 1 clove (Small) Garlic, Finely Grated With A Microplane; 1 teaspoon Korean Hot Pepper Flakes; 1 Scallion Thinly Sliced On The Bias

8 ingredients

5 steps

Ingredients

12 Large Eggs
1/4 cups Mayonnaise
1/4 cups Rice Vinegar
1 teaspoon Packed Light Brown Sugar
1 teaspoon Kosher Salt
1 clove (Small) Garlic, Finely Grated With A Microplane
1 teaspoon Korean Hot Pepper Flakes
1 Scallion Thinly Sliced On The Bias

Directions

1

Place the eggs in a large pot and add enough cold water to cover the eggs by 1 inch. Over high heat, bring to a rolling boil. Remove from heat and cover. Leave the eggs in the pan for 10 minutes.
2

Drain the hot water from the eggs and carefully shake the pan so the egg shells crack in a few places. Place in an ice bath (a large bowl filled with cold water and ice). Keep the eggs in the ice bath for at least 20 minutes.
3

Peel the eggs and slice in half lengthwise. Remove the yolks and place them in a medium-large bowl. Mash the yolks well.
4

To the mashed yolks, add the mayonnaise, vinegar, brown sugar, salt, and garlic. Stir well.
5

Evenly pipe the yolk mixture into the whites or transfer using a spoon. Top with hot pepper flakes and scallions.