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.

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 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 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 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