This recipe made me sign up. These were intriguing at best. The peppercorns tasted like egg shells, no matter that I bought a mortar and pestle to make these. My husband and three teenage boys, who love deviled eggs ate one and were unwilling to eat another. The next day they were so horrible. I cannot imagine people giving 5 stars for this. I can't imagine what they must be eating to measure these from!
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These are very different deviled eggs with an Asian twist. I didn't have chili garlic paste so used Szechwan chili sauce in its place. I enjoyed these. Thanks for sharing!
These are easy and outstanding! The peppercorns are fabulous in this! Will be making alot!
Deviled eggs taken to a whole new level! Those toasted and crushed szechuan peppercorns really add a special something. I think they get better after chilling at least 6-8 hours, so I'd make them a few hours before needed. Thanx for a great new kicked up deviled egg recipe!
Yum! I loved the kicked up flavor. I used wholel black peppercorns, which turned out great. Thanks! Made for Green Eggs and Ham-Asian game!
I used Sichuan Peppercorn oil and powder in place of the peppercorns, and Thai dragon chili powder instead of Siricha and no Dijon.....amazing!! Thanks for the recipe!
mmm yum yum. wonderful deviled eggs, and the little kick of heat is perfect!