Szechuan Peppercorn Deviled Eggs with Crispy Chili Oil
Elevated deviled eggs featuring a homemade Szechuan mayo and topped with crispy fried garlic and shallots.
Total
40 min
Prep
25 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 6 Eggs
- 0.5 cup Avocado Oil
- 1 tsp Szechuan Peppercorns
- 3 cloves Garlic
- 1 tsp Dijon Mustard
Instructions
- 1
Hard boil 6 eggs, peel, and halve. Remove yolks to a bowl.
- 2
Make a Szechuan oil by heating avocado oil with peppercorns and minced garlic until garlic is crispy; strain oil and keep the solids.
- 3
Slowly whisk the cooled Szechuan oil into 1 egg yolk and mustard to create a stable emulsion (homemade mayo).
- 4
Mash the remaining boiled yolks with the homemade mayo until perfectly smooth.
- 5
Pipe the mixture back into the egg whites using a star tip.
- 6
Top with the reserved crispy garlic and peppercorn bits.
Nutrition per serving
Calories
210
11% of a 2,000 kcal day
| Protein | 9 g |
| Carbohydrate | 2 g |
| Fat | 19 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 280 mg |
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