😈'd 🥚's (Spicy Deviled Eggs)

1. Add eggs to a pot of salted boiling water and cook for 9.5 minutes. Immediately transfer to an ice bath. Once cooled (about 5-10 mins) using your palm on a firm surface gently tap to break and expose an edge, then gently roll the egg around to loosen the shell – be careful! Cut the eggs in half. A tip is to dip your knife in water so it doesn’t catch on the egg white and goes straight through.
2. In a food processor, add egg yolks, Japanese Mayo, a bit of gochujang, black pepper, lemon zest, and a splash of heavy cream to bring it together. Once the mixture is combined into a paste, remove to a mixing bowl and fold in thinly sliced green onion and salt. Transfer to a piping bag or a ziplock and reserve.
3. In a sauté pan, heat vegetable oil to medium-high heat. Thinly, thinly, thinly slice or mandoline garlic cloves and add them to the oil. Gently fry until lightly golden brown and remove them to dry on paper towels.
4. Fill the egg cavities with the egg mixture in a circular motion until cresting above the cavity. Garnish with garlic chips, green onions, pickled Fresno chilies, Fresno chili picking liquid, lemon zest, and salt.