Tangy Deviled Eggs

An easy and tangy deviled egg recipe that gets its kick from rice vinegar and is topped with Korean hot pepper flakes and scallions. Great for your next potluck!

1 dozen large eggs
1/4 cup mayonnaise
1/4 cup rice wine vinegar
1 tsp. packed light brown sugar
1 tsp. kosher salt
1 small clove garlic, finely grated with a microplane
1 tsp. Korean hot pepper flakes
1 scallion thinly sliced on the bias

View the full recipe at Cup of Zest →