Spicy Deviled Eggs Recipe

In a pot that will fits the eggs, fill the pot with enough water to reach two inches above the eggs. Add salt to the water and bring to a boil. Once boiling, carefully place the eggs into the pot with a spoon or tongs. Set a timer for 8 minutes and stir occasionally. (Stirring will make sure that the egg yolks are centered.) After 8 minutes, drain eggs and place in an ice bath. Once cool, carefully crack and peel the hard-boiled eggs under running water.

Slice eggs in half, lengthwise. Separate egg yolks from the egg whites using a fork, and place cooked yolks in a bowl. Mash the egg yolks with a fork. Meanwhile, place the egg whites on a serving plate, yolk hole side up.

In a large bowl, mix together mayonnaise, gochujang paste, soy sauce, and calamansi juice. Add mashed egg yolks. Using a sieve over another large bowl and a flexible spatula, pass the egg yolk mixture through the sieve. Fold the mixture until smooth.

When ready to serve, transfer the egg yolk mixture into a piping bag and snip a small hole at the end. (You may also use a star tip if you want.) Pipe yolk mixture into the prepared egg whites and garnish with chopped green onions and diced tomatoes. Serve immediately. 

If you want to make half-egg single servings, make sure you boil extra eggs. You'll need the allowance as you most likely will break an egg white or two.

If you have a food processor, you can skip the sieve. Simply process the yolks until smooth.

Leftovers? Chop it up, and you've got egg salad, ready to stuff between bread slices!