Serves 24
35 min
Kimchi Deviled Eggs
Recipe GLPR4d6baf3aa2042a
Tender hard-boiled eggs filled with a spicy, umami-rich mixture of kimchi and creamy mayonnaise, topped with nutty black sesame seeds. A Korean-inspired twist on the classic deviled egg that makes for an impressive appetizer with bold, complex flavors.
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Ingredients
12 large eggs
¾ cup spicy kimchi, drained and finely chopped
⅓ cup mayonnaise
Salt to taste
Black sesame seeds for garnish
Ice
Directions
Bring a large pot of water to a rolling boil over high heat.
Carefully place the 12 eggs into the boiling water and cook for 12 minutes, stirring gently once halfway through to ensure even cooking.
While eggs cook, prepare an ice bath by filling a bowl with ice and cold water.
Using a slotted spoon, transfer the cooked eggs to the ice bath immediately. Let them cool for at least 5 minutes to stop the cooking process.
Once cooled, gently tap and peel the eggs under cool running water, starting from the wider end where the air pocket is. Set the peeled eggs aside.
Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl, keeping the egg white halves intact.
In the bowl with the yolks, add the drained and finely chopped spicy kimchi, mayonnaise, and a pinch of salt. Mix until well combined and smooth, adjusting seasoning as needed.
Transfer the kimchi filling to a piping bag or small spoon and fill each egg white half with the mixture.
Garnish each deviled egg with a small pinch of black sesame seeds. Serve immediately or cover and refrigerate until ready to serve.
