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Deviled Deviled Eggs


Chinese chile paste, Spicy Szechuan peppercorns, soy sauce and Dijon hot mustard add heat to this flavorful deviled eggs recipe.

*Chile paste with garlic and Szechuan peppercorn are both available at Chinese and Asian markets.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 6 hard-cooked eggs
  • 1/4 cup minced scallions (green onions)
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon chile paste with garlic
  • 1 teaspoon Szechuan peppercorns, toasted (see note) and crushed
  • 1/2 teaspoon sugar
  • Chopped scallions (green onions) for garnish


1. 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.
2. Add the remaining ingredients (except the chopped scallion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
3. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the chopped scallions.

Note: Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes.
Yield: 12 hors d'oeuvres

Recipe excerpted from The New Basics Cookbook by Julee Rosso and Sheila Lukins (Workman Publishing).
Reprinted with permission.

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