Deviled Deviled Eggs - cooking recipe

Ingredients

6 hard-boiled eggs
1/4 cup green onion, minced plus additional
green onion, for garnish
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon chili paste with garlic
1 teaspoon szechuan peppercorns

Preparation

Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
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 green onion 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 remaining chopped green onions.