Szechuan Peppercorn Deviled Eggs with Crispy Chili Oil

Ingredients

• 6 Eggs
• 0.5 cup Avocado Oil
• 1 tsp Szechuan Peppercorns
• 3 cloves Garlic
• 1 tsp Dijon Mustard

Instructions

1. 1

   Hard boil 6 eggs, peel, and halve. Remove yolks to a bowl.

2. 2

   Make a Szechuan oil by heating avocado oil with peppercorns and minced garlic until garlic is crispy; strain oil and keep the solids.

3. 3

   Slowly whisk the cooled Szechuan oil into 1 egg yolk and mustard to create a stable emulsion (homemade mayo).

4. 4

   Mash the remaining boiled yolks with the homemade mayo until perfectly smooth.

5. 5

   Pipe the mixture back into the egg whites using a star tip.

6. 6

   Top with the reserved crispy garlic and peppercorn bits.