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.
Servings 6
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.