Kimchi Deviled Eggs
This recipe puts a fun twist on everyone’s favorite appetizer or snack, by adding a bit of spice to the classic deviled eggs. The chopped kimchi adds a nice, refreshing crunch surprise in the creamy filling. You’ll see these disappear in minutes at parties!
- 6 whole6 whole 6 wholeEggs
- 2 Tbsp2 Tbsp 2 TbspMayonnaise
- 1 Tbsp1 Tbsp 1 TbspKimchi, juice (brine from a jar of kimchi)
- 0.333 cup0.333 cup 0.333 cupKimchi, drained and finely chopped
- 0.25 tsp0.25 tsp 0.25 tspToasted Sesame Oil
- 1 pinch1 pinch 1 pinchSea Salt, to taste
- 1 tsp1 tsp 1 tspSesame Seeds, for garnish
- 0.25 cup0.25 cup 0.25 cupGreen Onion (Scallion), chopped, for garnish
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring water to a boil over high heat in a saucepan. Take out the eggs straight from the refrigerator, then lower the eggs into the water gently so they don't break, and let it come to a boil again. Once it does, lower the heat to medium low, and let the eggs simmer for 11 minutes.
- Prepare a large bowl with an ice bath while the eggs are cooking. Once the eggs are done, place them in the ice bath for at least 10 minutes.
- Peel the eggs under cold running water, then slice them in half lengthwise.
- Take out the yolks and place them in a large bowl. Add mayonnaise, kimchi juice, chopped kimchi, and toasted sesame oil to the yolks, and use a fork to mash and mix everything together until creamy. Taste and add sea salt, if needed.
- Fill the egg whites with the mixture evenly. Sprinkle with toasted sesame seeds and chopped green onions before serving.
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