Recipe: Kimchi Deviled Eggs
Makes 14 deviled eggs
- 2 heaping tablespoons
- 1 to 2 teaspoons
yellow mustard (depends on your taste)
- 1/4 teaspoon
vinegar (white or brown rice vinegar)
- 1 tablespoon
- 1 tablespoon
- 1 cup
kimchi, roughly chopped
Crispy bacon strips, crumbled into bits (optional)
Diced chives for garnish
Place the eggs in a small pot and fill it with cold water. Bring the pot to a boil over high heat. Once the water starts boiling, turn to heat to low and let the eggs cook for about 6 minutes. Remove from the heat and slowly pour out the hot water and fill the pot with cold water, covering the eggs for about a minute or two.
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.
Using a small- to medium-sized 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. This quick cooking deepens the flavor of the kimchi.
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 the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, you can scoop the filling into the egg whites with a small spoon.
Garnish each deviled egg with the sautéed kimchi and top with the crispy bacon bits and chives. Serve immediately.
The sesame oil is key to this recipe. Try not to use olive oil or vegetable oil when sautéing your kimchi.