Deviled Deviled Eggs

Total Time
10 mins
0 mins

Chile paste with garlic and Szechuan peppercorns are available at Asian markets, and add heat to this Asian fusion version of deviled eggs. Adapted from the New Basics Cookbook.

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  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. 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. 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. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.