Tangy Deviled Eggs

1. 1

   Place the eggs in a large pot and add enough cold water to cover the eggs by 1 inch. Over high heat, bring to a rolling boil. Remove from heat and cover. Leave the eggs in the pan for 10 minutes.

2. 2

   Drain the hot water from the eggs and carefully shake the pan so the egg shells crack in a few places. Place in an ice bath (a large bowl filled with cold water and ice). Keep the eggs in the ice bath for at least 20 minutes.

3. 3

   Peel the eggs and slice in half lengthwise. Remove the yolks and place them in a medium-large bowl. Mash the yolks well.

4. 4

   To the mashed yolks, add the mayonnaise, vinegar, brown sugar, salt, and garlic. Stir well.

5. 5

   Evenly pipe the yolk mixture into the whites or transfer using a spoon. Top with hot pepper flakes and scallions.

No nutritional information available.

No additional tips available.