Name: Kimchi Deviled Eggs Recipe
Prep time: 10 min
Yield: 24
Ingredients: For Deviled Eggs:; 12 large eggs; ⅓ cup mayonnaise; 1 tbsp gochujang; For Garnish:; ½ cup kimchi; 1 bunch chives; 1 tbsp white sesame seeds; 1 tsp Korean red chili

How To Make Kimchi Deviled Eggs

Give a Korean twist to a classic appetizer with these kimchi deviled eggs. The yolks are mixed with mayo and gochugang chili paste for a treat with a kick!

Preparation: 10 minutes

Cooking:

Total: 10 minutes

Serves:

Ingredients

For Deviled Eggs:

12large eggs,hard boiled
⅓cupmayonnaise
1tbspgochujang,plus more to taste

For Garnish:

½cupkimchi,finely diced
1bunchchives,cut into 3-inch sections or minced
1tbspwhite sesame seeds,or black
1tspKorean red chili,or paprika, or cayenne, optional

Instructions

Peel the eggs and slice them in half. Place the yolks in the bowl of a food processor and arrange the whites on a platter.
Add the mayonnaise and gochujang to the food processor with the yolks. Blend until smooth and creamy. Or use an immersion blender or mash thoroughly with a fork.
Taste the filling and add additional gochujang to taste. If the filling seems loose or if it is very warm in the kitchen, cover and refrigerate it for 20 to 30 minutes to stiffen it up before piping.
Transfer the filling to a piping bag or a plastic zip-top bag with corner snipped. Fill each empty egg white.
To finish, top each egg with about a teaspoon of diced kimchi, a piece of chive, a sprinkling of sesame seeds, and chili powder.
Serve and enjoy!

Recipe Notes

The eggs will keep in the fridge for 2 hours. Or make and refrigerate the filling up to 8 hours in advance.
These deviled eggs will keep, covered and ungarnished, for a couple of hours.