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Asian Deviled Eggs
To toast peppercorns place
them in a small nonstick skillet over low heat, shaking the pan occasionally,
until the pepper is golden and fragrant, 3 to 5 minutes.
6 hard-cooked eggs
6 green onions, minced
3
tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon chili paste
1 teaspoon Szechwan peppercorns, toasted and
crushed
1/2 teaspoon granulated sugar
Peel eggs.
Halve the eggs
crosswise, and remove the yolks, set the whites aside.
Place the yolks in a
bowl.
Add the remaining ingredients to the bowl, and mash with a fork until
smooth but not mushy.
Spoon the mixture into the reserved whites, or pipe it
in with a pastry tube.
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