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.
*Chile paste with garlic and Szechuan peppercorn are both available at Chinese and Asian markets.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 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
Preparation:
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.
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.
