Kimchi Deviled Eggs! A fun and delicious twist on deviled eggs. Spicy, flavorful and soooo good! We hope you try these!
I recently watched the movie Chef and loved it. This is the first movie I think where the term, “food blogger” has been used. Am I right or am I forgetting another movie? Anyway, in Chef, the food blogger is also a food critic and has a huge following on Twitter. . anyway, I loved the movie so much for so many reasons.
(If you haven’t seen the movie, don’t read the next paragraph. I don’t want to upset anyone by giving away something.)
The cooking scenes. Damn. I want Chef Carl Casper to make me a grilled cheese sandwich. OH MY GAWD. The father/son relationship, the road trip home in the food truck. The stop in New Orleans. The video clip his son makes for him. The relationship he has with his cooking staff.
And most of all, I loved Chef Carl’s passion. His desire to make good food. His desire to be creative, inventive, different and brave.
I might post some weird looking things on my blog. Foods you might never want to eat. . but what I hope I do is bring a little creativity. . a little adventure. . a little Korean-ness.
These are like the BEST deviled eggs I’ve ever had. Ever. I seriously could have eaten 10 of these. So good. Three very unique Korean ingredients bring this recipe to life.
Thanks. . I hope you enjoy!
Kimchi Deviled Eggs
Ingredients
- 7 large eggs
- 2 heaping tablespoons mayonnaise
- 1 to 2 teaspoons yellow mustard or Dijon mustard depends on your taste
- 1/4 teaspoon brown rice vinegar or any rice vinegar
- 1 tablespoon gochujang Korean hot pepper paste + more if desired
- 1 tablespoon sesame oil
- 1 cup kimchi chopped
- crispy bacon strips crumbled for garnish
- fresh chives finely diced for garnish
Instructions
- Place the eggs in a small pot and fill it with cold water. Bring the pot to a boil over high heat. Once the water starts boiling, turn to heat to low and let the eggs cook for about 6 minutes. Remove from the heat and slowly pour out the hot water and fill the pot with cold water, covering the eggs for about a minute or two; alternatively you can drop the eggs immediately into an ice bath.
- Peel the eggs, slice them lengthwise, and gently remove the yolks, transferring them to a mixing bowl. Arrange the empty egg whites on a platter, cut-side up.
- Using a fork, mash the yolks until they are completely crumbled. Add the mayonnaise, mustard and vinegar and mix together until you form a smooth paste. Add the gochujang and mix together until well blended. Taste, adjust anything as needed and set aside.
- Using a small to medium-sized skillet, heat the sesame oil over medium high heat and sauté the chopped kimchi for 3 to 4 minutes, or until heated through. Remove from the heat and set aside. This quick cooking deepens the flavor of the kimchi.
- Transfer the egg yolk filling to a plastic bag or piping bag fitted with a tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic zip top bag, snip one corner off with a pair of scissors. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, you can scoop the filling into the egg whites with a small spoon.
- Garnish each deviled egg with some sautéed kimchi and top with the crispy bacon bits and chives. Serve immediately.
