Kimchi Deviled Eggs Recipe
makes 12 kimchi deviled eggs
Servings: 4 servings
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- ¼ cup cabbage kimchi
- 2 slices bacon cut into ¾-inch wide pieces
- garnish: sliced scallions, toasted sesame seeds, fine julienned toasted nori, furikake
Instructions
- Hard boil eggs, cool, peel, and slice lengthwise into halves. Scoop out yolks into a bowl. Place egg white halves on a serving plate.
- While eggs are cooking, drain kimchi and save the "juice" in a separate bowl. Very finely chop kimchi.
- Using a fork, mash cooked egg yolks with mayonnaise; the mixture might seem a little dry which is okay. Add chopped kimchi and stir well. Add a little bit of the kimchi "juice" at a time until the yolk mixture is a creamy consistency. If the mixture still appears dry, add a little more mayonnaise.
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Notes
Kimchi Deviled Eggs will keep in an air-tight container in the refrigerator for two days.