A spiced up version of the classic
Place eggs in a single layer in a saucepan. Pour enough water to immerse the eggs by about 1 to 2 inches . Add a pinch of salt and 2 tsp of vinegar. Heat on high until the water begins to boil. Cover and cook on low heat for a minute. Turn off the heat and let it rest on the counter for 15 minutes.
Finely chop the onions. Measure about 1/2 to 3/4 C to use. Heat 1 to 2 Tbsp oil in a pan and add the onions when the oil turns hot. Fry over medium heat stirring often until the onions begin to turn brown. Add a pinch of sugar to aid the process. (See Notes). Once the onions begin to turn brown add minced ginger and garlic. Do not let these spices burn. When the onion mix looks evenly caramelized add the chili flakes . Heat for 30 seconds , by then the oil would have turned red. Turn off the heat and season with salt and a splash of vinegar. If needed add more crushed pepper. Set aside to cool.
Drain the hot water from eggs and add plenty of cold water and ice to cool it down. Crack egg shells carefully trying to keep the whites as intact as possible. Pat dry any extra moisture using kitchen towels . Slice the eggs in half lengthwise.
Gently remove the yolks from the eggs and place in a mixing bowl. Transfer the white to a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise and the spice mix. Mix well taste and season with salt and pepper if needed.
Spoon the mix directly into the yolk cavities of the eggs or place into a piping bag fitted with a star nozzle (or your choice) and pipe the mix into the yolk cavities. Sprinkle the chopped chives and paprika on top and serve