6 extra large eggs
5 tablespoons mayonnaise (or to taste)
1 heaping teaspoon wasabi or Chinese hot mustard (or to taste)
1/4 teaspoon rice vinegar
2 tablespoons zha cai Chinese pickled mustard greens, diced (Optional)
1 green onion , thinly sliced
Chinese chili flakes (or your favorite chili sauce)
To boil the eggs, fill a pot with enough water to cover the eggs. Bring the water to a boil, then slowly lower the eggs using a ladle. Boil for 12 minutes, stirring the water in a circular motion with a spoon for the first minute (to keep the egg yolk in the center). Once the eggs are done, run them under cold tap water to stop cooking.
Once the eggs are cooled, peel them and slice them in half lengthwise.
Gently pop out the cooked yolks into a big bowl using a small spoon. Mash them with the backside of a spoon. Make sure to mash them as finely as you can, so the finished filling will be smooth.
Add the mayonnaise, wasabi or mustard, and rice vinegar to the bowl. Mix with a spatula (or an immersion blender) just until it forms a smooth paste. You can adjust the taste by adding more mayo, wasabi, or vinegar.
Add the zha cai pickles, if using. Mix again to distribute throughout the yolk mixture.
Transfer the yolk mixture to a piping bag with a large star tip, or a small ziplock bag with a corner cut off.
Pipe the yolks into the halved egg white cups.
Garnish the eggs with chili flakes (or hot sauce) and green onions. Serve as an appetizer.
These eggs can be made ahead of time and stored in the fridge in a sealed container for up to 2 days.