Fiery Devils: Soy, Wasabi & Chili Crisp

Everyone's favorite new condiment, Sichuan Chili Crisp (we use Fly by Jing's) adds a touch of heat that works well with these Asian-inspired flavors. These can be made with simple hard-boiled eggs, but soaking them in tea and spices adds wonderful color and a unique flavor. If you've got the time for this step, you won't be sorry.

For the Tea Eggs:

• 12 large eggs, hardboiled (cover the eggs in cold water, bring to a boil for one minute, then cover and let sit for 10 minutes)
  
• 2 C. water
• 1/2 C. chopped scallions
• 2 t. coriander seeds
• 8 Star Anise pods
• 2 cinnamon sticks
• 1 Lapsang Suchong teabag (or Earl Grey)
• 2 C. soy sauce
• 2 T. sugar

• 1 T. Sriracha hot sauce (or to taste)
• 2 t. Wasabi paste
• 1/2 C. mayonnaise
• 1 T. Chinese 5-Spice powder
• Salt & Pepper to taste
• 1 t. Sichuan Chili Crisp

•  Preparation:

  1. Combine all the ingredients for the tea eggs except the hardboiled eggs in a medium saucepan, bring to a boil over a medium high heat.
  2. Remove the liquid from the heat and let it stand and cool to room temperature.
  3. Crack the outside of your hardboiled eggshells all over on a flat surface, but don't remove the shells.
  4. Run the lime wedge around the rim of the glass, and dip in salt. Add ice if desired.
  5. Drain the eggs, pat dry and peel them. Cut the eggs in half lengthwise, and gently pry the yolks out and into a medium bowl. Mash the yolks with a fork.
  6. Mix the mayonnaise, Sriracha, wasabi, salt & pepper, and Chinese Spice Powder in a small bowl until combined well.
  7. Stir the mayonnaise mixture into the egg yolks and stir until smooth.
  8. Find a lovely platter to set the eggs on, then pipe or spoon the filling into the egg whites. Garnish each with the tiniest bit of chili crisp for a bit of vibrant color (or sprinkle with some cut scallions and a touch more Chinese 5 Spice powder).

The Maharajah's Curried Dill Devils

This offers a touch of the exotic warmth of curry with the familiar summer herbal taste of dill for an egg that’s irresistible.

For the eggs:

• 12 large eggs, hardboiled (cover the eggs in cold water, bring to a boil for one minute, then cover and let sit for 10 minutes)

• 2 T. Madras curry powder
• 1/2 C. Mayonnaise
• 1 squeeze of half a lime
• 4 T. roughly chopped dill leaves
• Salt & Pepper to taste
• 1/2 ripe avocado, peeled and sliced, for garnish

•  Preparation:

  1. Peel the eggs, cut them in half lengthwise, and gently pry the yolks out and into a medium bowl. Mash the yolks with a fork.
  2. Mix the mayonnaise, curry powder, dill, lime juice, salt, and pepper together in a small bowl until combined well.
  3. Stir the mayonnaise mixture into the egg yolks and stir until smooth.
  4. Find a lovely platter to set the eggs on, then pipe or spoon the filling into the egg whites. Garnish each with a sliver of avocado or a sprinkle of chopped dill and a grind of fresh black pepper.

The BLT Classic

A classic, updated with bacon, lettuce and tomatoes. Guaranteed to please everyone.

For the eggs:

• 12 large eggs, hardboiled (cover the eggs in cold water, bring to a boil for one minute, then cover and let sit for 10 minutes)

• 12 small inner Boston or Iceberg lettuce leaves (or slice a few leaves into spears)
• 1/2 C. Mayonnaise
• 3-4 slices of crispy, thick-cut bacon, crumbled
• 6 cherry tomatoes, halved (or radishes, sliced thin)
• Salt & Pepper to taste
• 1 T. Dijon mustard

•  Preparation:

  1. Peel the eggs, cut them in half lengthwise, and gently pry the yolks out and into a medium bowl. Mash the yolks with a fork.
  2. Mix the mayonnaise, Dijon mustard, dill, salt, and pepper together in a small bowl until combined well.
  3. Stir the mayonnaise mixture into the egg yolks and stir until smooth.
  4. Find a lovely platter to set the eggs on.
  5. Place a lettuce spear into the cup of the egg white and then pipe or spoon the filling into the egg whites. Garnish each with a half of a cherry tomato (or a slice of radish), a sprinkle of crumbled bacon and a grind of fresh black pepper.

Mexican Devils

Here's a twist on deviled eggs that feature smoky spicy chilis and a touch of sour cream.

For the eggs:

• 12 large eggs, hardboiled (cover the eggs in cold water, bring to a boil for one minute, then cover and let sit for 10 minutes)

• 2 T. Ancho chili powder (or chili seasoning blend of your choice)
• 1 T. Cumin powder
• 1/2 t. Chipotle or Cayenne chili powder (or more to taste)
• 1/2 C. Mayonnaise
• 3 T. Sour cream
• 1 squeeze of half a lime
• 4 T. roughly chopped Cilantro leaves
• Salt & Pepper to taste
• 1 small hot chili, or a slice of Jalapeno pepper for garnish

•  Preparation:

  1. Peel the eggs, cut them in half lengthwise, and gently pry the yolks out and into a medium bowl. Mash the yolks with a fork.
  2. Mix the mayonnaise, chili powders, Cumin, sour cream, lime juice, cilantro, salt, and pepper together in a small bowl until combined well.
  3. Stir the mayonnaise mixture into the egg yolks and stir until smooth.
  4. Find a lovely platter to set the eggs on, then pipe or spoon the filling into the egg whites. Garnish each with a sliver of jalapeno or a sprinkle of chopped cilantro and a grind of fresh black pepper.