Kimchi Deviled Eggs
This is Mama Miche, and today, in my magic kitchen: Kimchi Deviled Eggs
In our homeschool experience, we meet amazing, creative families, and one of them brought kimchi-deviled eggs to a homeschool presentation. They were tasty, and I was inspired to make them. I've been a purist regarding deviled eggs, and I've only had them a couple ways that I enjoy almost as much as the OG's I've been making since I was little at my Momster's side in the kitchen.
I always have kimchi and Korean spices in the pantry, so I knew I could create this recipe and make them. I use my instant pot for the perfect hard-boiled eggs. After an ice bath, cut the eggs in half and put the yolks in a plastic bag. You mash them up with some mayonnaise and finely chopped kimchi, and then add a little gochugaru and kimchi "juice." Mix until the perfect consistency. Cut a hole in the bag, squirt into the egg white halves, and garnish! You should make this! MMMK!?
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Instant Pot or stovetop pot
Ingredients
Makes 6 servings
6 large eggs
2 tablespoons mayonnaise
¼ cup cabbage kimchi
1/2 teaspoon gochugaru*
garnish: your choice of sliced scallions, kimchi, toasted sesame seeds, furikake, crispy bacon or pork belly
Directions
Prep Time: 10 minutes. Cook Time: 10 minutes
Hard boil eggs, cool, peel, and slice lengthwise into halves. Scoop out yolks into a plastic baggie.
Place egg white halves on a serving plate.
Very finely chop the kimchi and save the "juice" separately
Using a plastic bag, mash cooked egg yolks with mayonnaise; the mixture might seem a little dry. Wait for the magic.
Add chopped kimchi and mush more.
Add a little bit of the kimchi "juice" a little at a time until the yolk mixture is a creamy consistency. If the mixture still appears dry, add more mayonnaise.
Notes
Gochugaru is optional. Don't add it if you don't like spicy food.
They will keep in an air-tight container in the refrigerator for 2-3 days.
