A tangy deviled egg recipe that gets its kick from rice vinegar and is topped with Korean hot pepper flakes and scallions.
- 1 dozen large eggs
- 1/4 cup mayonnaise
- 1/4 cup rice wine vinegar
- 1 tsp. packed light brown sugar
- 1 tsp. kosher salt
- 1 small clove garlic, finely grated with a microplane
- 1 tsp. Korean hot pepper flakes
- 1 scallion thinly sliced on the bias
- Place the eggs in a large pot and add enough cold water to cover the eggs by one inch.
- Over high heat, bring to a rolling boil. Remove from heat and cover. Leave the eggs in the pan for 10 minutes.
- 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.
- Peel the eggs and slice in half lengthwise. Remove the yolks and place them in a medium-large bowl. Mash the yolks well.
- To the mashed yolks, add the mayonnaise, vinegar, brown sugar, salt, and garlic. Stir well.
- Evenly pipe the yolk mixture into the whites or transfer using a spoon. Top with hot pepper flakes and scallions.
If you don’t have a microplane you can press the garlic clove through a garlic press or mince it as finely as possible.