Chinese Deviled Eggs

Filled with a yolky mixture of wasabi mayo, Chinese pickled mustard greens, and rice vinegar, these unique Chinese deviled eggs are an ideal marriage of richness and acidity.

Directions

1. To hard-boil the eggs, fill a pot with enough water to cover them. Bring the water to a boil, then slowly lower the eggs using a ladle. Boil for 12 minutes, stirring the water in a circular motion with a spoon for the first minute (to keep the egg yolk in the center). Once the eggs are done, run them under cold tap water to stop the cooking.
2. Once the eggs are cooled, peel and slice them in half lengthwise. Gently pop out the cooked yolks into a big bowl using a small spoon. Mash yolks with a fork or the back of a spoon as finely as you can so that finished filling will be smooth.
3. Add the mayonnaise, wasabi or mustard, and rice vinegar to the yolks. Mix with a spatula (or an immersion blender) just until it forms a smooth paste, adjusting the taste by adding more mayo, wasabi, or vinegar as needed. Add the zha cai pickles if using, and mix again to distribute throughout the yolk mixture.
4. Transfer the yolk mixture to a piping bag with a large star tip, or simply use a small sandwich bag with a corner cut off. Pipe the yolks into the halved egg whites. Garnish the eggs with chili flakes (or hot sauce) and green onions. Serve as an appetizer or snack.

Farm Team Tips

Extra-large eggs tend to be easier to peel and work with when making deviled eggs, but you can use any other size you have on hand.

The pickles are optional but highly recommended. They add a great texture and flavor to the filling. If you can't find them at your local Asian market or specialty store, you can use regular pickled cucumbers or any pickles that have a crunchy texture.

These deviled eggs can be made ahead of time and stored in the fridge in a sealed container for up to 2 days. For best results, however, you should serve them the same day you cook them.