Kimchi Deviled Eggs

Kimchi, the fermented Korean condiment made out of Napa cabbage and daikon radishes, is the perfect ingredient to make your hard-boiled egg appetizer even more gut-healthy and devilish at the same time.

Though it’s hard to go wrong with creamy deviled eggs, the best combos have a little bit of extra acid to cut the fattiness and heat to give it an extra kick. Instead of the old southern standard hot sauce and vinegar, this version uses brine from the kimchi to do double duty.

Look for a jar in the refrigerated section of your grocery store, as that’s where you’ll find products with live active cultures to make your gut bacteria fall back in love with you.

Kimchi is thought of as a natural “symbiotic,” meaning it has probiotic bacteria to hone your immune system and prebiotic fibers to help feed the existing population in your gut. More importantly, it’s spicy, tangy, funky and delicious.

For more on probiotics, including how to get the most out of what’s on the shelf at your local store, click here.

Or better yet, just make a batch of these deviled eggs for your Halloween spookies instead of inhaling a plate of candy.

With health and hedonism,

Phoebe

Kimchi Deviled Eggs

5 from 1 vote

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Kimchi, the fermented Korean condiment made out of Napa cabbage and daikon radishes, is the perfect ingredient to make your hard-boiled egg appetizer even more gut-healthy and devilish at the same time.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Phoebe Lapine

Ingredients

• 6 large eggs preferably, on the older side
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon kimchi brine from the jar
• 2 tablespoons finely chopped kimchi
• 2 tablespoons cilantro leaves for garnish
• 1 scallion thinly sliced, for garnish
• Flakey sea salt for garnish

Instructions

• Carefully place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Once the water is rapidly boiling, remove the pan from the heat. Let the eggs sit until the water is cool enough to touch, about 20 minutes. Peel the eggs and cut in half length-wise.
• Add the yolks to a medium mixing bowl along with the mayo, mustard, and kimchi brine. Whisk until smooth and taste for seasoning, adding salt as necessary.
• Spoon the filling into the egg halves (a scant tablespoon per egand garnish with the cilantro, scallions and sea salt.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!