Step 1

Boil the eggs for 9 minutes.

Step 2

Drain the eggs and place in an ice bath.

Step 3

When cool enough to handle, peel the eggs.

Step 4

Slice 12 of the eggs in half carefully.

Step 5

Remove the yolks from each into a bowl.

Step 6

Set 24 whites aside until ready to fill. You will have 8 extra.

Step 7

Whip the mayo, relish, mustard, ancho chile powder, and salt and pepper in the bowl with the yolks until light and fluffy.

Step 8

Pipe the filling into the reserved egg whites.

Step 9

Garnish with chunks of chicharrones and place scallions on top.