Dijon mustard, soy sauce, chile paste and Szechuan peppercorns put spicy heat into deviled eggs with an Asian flair.
Prep 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:
Shell the hard-cooked 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. Add minced scallions, mayonnaise, Dijon mustard, soy sauce, chile paste, peppercorns, and sugar to the bowl. Mash with a fork until just smooth but not mushy. Spoon the mixture into the reserved egg 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
Source: The New Basics Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with express written permission.
