Deviled Deviled Eggs

Name: Deviled Deviled Eggs
Yield: 12 hors d’oeuvres
Cuisine: United States
Ingredients: ¼ cup minced scallions (green onions); ¼ cup minced scallions (green onions); 1 teaspoon chile paste with garlic; 1 teaspoon soy sauce; 2 teaspoons Dijon mustard; 3 tablespoons mayonnaise; Chopped scallions (green onions), for garnish; Chopped scallions (green onions), for garnish; ½ teaspoon sugar; 1 teaspoon Szechuan peppercorns, toasted (see Note) and crushed

Preparation info

12
hors d’oeuvres

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

An American summertime tradition—a special treat in the era of cholesterol-watching. To make them even more so, we’ve spiced them up. Once in a while we have a devil-may-care attitude! Chile paste and Szechuan peppercorns are available in Asian grocery and vegetable markets.

Ingredients

6 hard-cooked eggs
¼ cup minced scallions (green onions)
3 tablespoons mayonnaise

Americas
United States
Starter
Spicy
Vegetarian

Method

Shell the eggs and cut ¼ 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 the remaining ingredients (except the chopped scallion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
Spoon the mixture into