Kimchi Deviled Egg
Make about 24 pieces of deviled eggs
This dish is such a crowd pleaser and you’ll get a lot of questions and compliments from your guests. When you blend egg yolks and other ingredients in a blender, blend it just enough time until all the ingredients are mixed well so that you can still feel crunch pieces of Kimchi in your mouth. Also, I highly recommend you keep the egg yolks stuffing refrigerated overnight.You’ll be surprised the flavor comes together very well and it tastes even better.
Ice cubes for ice bath
12 Large Eggs
4 Tbsp Mayonnaise
1/2 Cup Kimchi (Kimchi juice drained, save Kimchi juice)
2 Tbsp Kimchi juice (from draining Kimchi)
2tsp Dijon Mustard
1 Tbs, 1 tsp Honey
Salt & Pepper
2-3 strips Cooked Bacon
2-3 stems Chive, sliced in about 2 inch length (Optional)
Black Sesame (Optional)
- Add ice cubes in water and have ice bath ready.
Place the eggs in a pot and add water enough for eggs to completely submerge. Bring the water to a boil. When water starts to boil, turn off the heat, cover the pot with lid , and let it stand for 10 minutes.
- Drain the water and quickly transfer the eggs to the ice bath; let them cool completely, about 5 minutes. Gently peel each egg and trim a very thin sliver from each end. Halve each egg lengthwise and take out the yolks using small spoon.
- In a blender, add egg yolks, Mayonnaise, Kimchi, Kimchi Juice, Dijon mustard, honey and blend it all together on medium speed.
Season with salt and pepper and transfer to a zipper freezer bag.
Keep the bag refrigerated at least one hour or preferably overnight. - Make a little cut on the corner of zipper bag and pipe mixture into each egg white.
- Garnish with black sesame seeds, chives, and bacon.