Deviled Deviled Eggs

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.

• Ready In: 10 mins
• Serves: 12
• Yields: 12 deviled deviled eggs

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. 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.