Deviled Eggs

Yield 4

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  • 6 hard boiled eggs
  • 1 teaspoon Szechuan peppercorns toasted and crushed
  • 1 teaspoon chili paste with garlic
  • ½ teaspoon granulated sugar
  • 1 teaspoon soy sauce
  • ¼ cup scallions minced
  • 2 teaspoons Dijon mustard
  • 3 tablespoons mayonnaise
  • scallions chopped for garnish


  1. Remove shells from the eggs and cut 1/4 inch off of each end. Reserve these trimmings.
  2. Halve the eggs crosswise and remove the yolks. Set the egg whites aside.
  3. Place yolks and trimmings in a bowl. Add the remaining ingredients (except the 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 using a pastry tube.
  5. Sprinkle with the chopped scallions.