Spicy Deviled Eggs With Crispy Bagoong Breadcrumbs

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• Step 1

  Prepare an ice bath in a large bowl. Set aside.

• Step 2

  Cover the bottom of a large pot with 1 inch (2.5 cm) of water and place a steamer basket inside. Cover and place over high heat. When the water begins to boil, gently add the eggs to the steamer basket. Cover and steam for 13 minutes.

• Step 3

  Transfer the eggs from the pot directly to the ice bath and let stand for 15 minutes. Carefully peel the eggs. Slice each egg in half lengthwise with a sharp knife.

• Step 4

  Remove the yolks to a large bowl and set the egg whites aside on a separate platter. Mash the yolks with a fork until they are completely crumbled. Add the aioli, calamansi juice and hot sauce and stir until well combined. Add salt and pepper to taste.

• Step 5

  Use a spatula or large spoon to transfer the yolk mixture to a small zip-top bag. Squeeze the mixture into one corner of the bag, then snip the corner off the bag with scissors. Gently squeeze the bag to pipe the filling into the cavity of each egg white. It’s okay to overfill the eggs as necessary so that all of the yolk mixture is used. Sprinkle a pinch of smoked paprika over each egg and set aside.

• Step 6

  To make the topping, heat the olive oil in a small nonstick pan over medium-high heat. When the oil begins to shimmer, add the garlic and shrimp paste and cook until the garlic just begins to brown, about 1 minute. Stir in the panko breadcrumbs and continue to cook until golden brown and crispy, about 2 minutes. Remove from heat and transfer the breadcrumb mixture to a medium bowl. Add the chopped parsley to the bowl and toss to combine. Season with salt and pepper to taste. Sprinkle the topping over the eggs and serve immediately.

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