Kimchi Deviled Eggs
2 Tbspmayonnaise (light is ok)
1-2 tspmustard (yellow or dijon)
1/2 tsprice vinegar
1 Tbspgochujang (available in asian markets)
1/2 - 1 Tbspsesame oil
1 ckimchi, finely chopped
·crumbled bacon, for garnish (optional)
·chopped chives, for garnish
How to Make Kimchi Deviled Eggs
- Boil eggs by your favorite method, cool. Peel the eggs, slice them lengthwise, and gently remove the yolks, transferring them to a mixing bowl. Arrange the empty egg whites on a platter, cut-side up.
- Using a fork, mash the yolks until they are completely crumbled. Add the mayonnaise, yellow mustard and vinegar and mix together until you form a smooth paste. Add the gochujang and mix together until well blended. Set aside.
- In a skillet, heat the sesame oil over medium high heat and sauté the chopped kimchi for 3 to 4 minutes, or until heated through. Remove from the heat and set aside.
- Transfer the egg yolk filling to a plastic bag or piping bag fitted with a tip.Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic zip top bag, snip one corner off with a pair of scissors.
- Pipe the filling into each egg white, so that the filling mounds a little over the top. Or, you can scoop the filling into the egg whites with a small spoon.
- Top each deviled egg with the sautéed kimchi and sprinkle with the crispy bacon bits and chives. Best served while kimchi is still warm.