Tangy Deviled Eggs

• 12 Large Eggs
• 1/4 cups Mayonnaise
• 1/4 cups Rice Vinegar
• 1 teaspoon Packed Light Brown Sugar
• 1 teaspoon Kosher Salt
• 1 clove (Small) Garlic, Finely Grated With A Microplane
• 1 teaspoon Korean Hot Pepper Flakes
• 1 Scallion Thinly Sliced On The Bias

1. Place the eggs in a large pot and add enough cold water to cover the eggs by 1 inch. Over high heat, bring to a rolling boil. Remove from heat and cover. Leave the eggs in the pan for 10 minutes.
2. Drain the hot water from the eggs and carefully shake the pan so the egg shells crack in a few places. Place in an ice bath (a large bowl filled with cold water and ice). Keep the eggs in the ice bath for at least 20 minutes.
3. Peel the eggs and slice in half lengthwise. Remove the yolks and place them in a medium-large bowl. Mash the yolks well.
4. To the mashed yolks, add the mayonnaise, vinegar, brown sugar, salt, and garlic. Stir well.
5. Evenly pipe the yolk mixture into the whites or transfer using a spoon. Top with hot pepper flakes and scallions.

eggs, ubc, ubc, brown sugar, kosher salt, garlic, korean, scallion

Taken from tastykitchen.com/recipes/sidedishes/tangy-deviled-eggs/ (may not work)