Deviled Deviled Eggs

• 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

1. 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.
2. 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.
3. Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
4. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.

eggs, green onion, green onion, light mayonnaise, mustard, soy sauce, chili paste with garlic, szechuan peppercorns

Taken from www.food.com/recipe/deviled-deviled-eggs-260308 (may not work)