Ingredients

6 hard-cooked eggs
1/4 cup minced scallions (green onions)
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon chili paste with garlic
1 teaspoon Szechuan peppercorns, toasted (see Note) and crushed
1/2 teaspoon sugar
Chopped scallions (green onions), for garnish

Directions

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

Note: Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden.