Ingredients:
12 eggs, boiled, cooled
1/4 cup mayonnaise ( to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste ( to taste)
2 tablespoons jalapenos, minced ( to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced ( save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish
Directions:
Cut cooled eggs in half. Scoop out the yolk.
Mash the yolks with next 6 ingredients. Season with salt and pepper.
Mix well.
Fill egg halves.
Garnish with cilantro and pickled ginger.
Chill and serve.
Servings: 24
Time preparation: 5 min.
Time total: 20 min.