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deviled deviled eggs
Toast peppercorns in a skillet over low heat, shaking the pan until golden and fragrant, 3-5 minutes.

Chopped green onions for garnish

6 hard-boiled eggs
¼ c green onions, minced
3 T mayo (light)
2 t Dijon mustard
1 t soy sauce
1 t chile paste with garlic
1 t Szechuan peppercorns, Toasted and crushed
½ t sugar

Shell the eggs and cut ¼ inch off the ends of each one, reserve these trimmings.
Halve the eggs crosswise and remove the yolks. 
Place yolks and trimmings in a bowl and add remaining ingredients.
Mash with a fork until smooth but not mushy.
Spoon the mixture into the whites and garnish with chopped green onions.

From The New Basics Cookbook by Rosso and Lukins