KIMCHI DEVILED EGGS
I love deviled eggs and this recipe features a favorite Korean twist.
Provided by Carolyn Haas @Linky1
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- Boil eggs by your favorite method, cool. 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, yellow mustard and vinegar and mix together until you form a smooth paste. Add the gochujang and mix together until well blended. Set aside.
- In a 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.
- 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 each egg white, so that the filling mounds a little over the top. Or, you can scoop the filling into the egg whites with a small spoon.
- Top each deviled egg with the sautéed kimchi and sprinkle with the crispy bacon bits and chives. Best served while kimchi is still warm.
KOREAN KIMCHI DEVILED EGGS
Steps:
- Remove yolks from whites and place in bowl.
- Mash yolks and blend in sour cream, mustard, and soy sauce.
- Spoon/pipe yolk mixture into egg white halves.
- Top each egg half with a sautéed mushroom, kimchi, and two matchstick carrots.
- Arrange on platter.
- Chill, covered.
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- Place a small-to-medium sized pot of water on your stove. Cover and bring your pot to a rapid boil. Ideally, you should get your water up to 212°F.
- Once boiling, lower your 6 eggs into the pot using a slotted spoon. Do not drop the eggs. Often, dropping the egg causes them to crack open in the water. Leave on a rapid boil for 30 seconds.
- Cover the pot and lower the temperature to medium low. The water should still slowly bubble between a simmer and boil. Leave for 12-13 minutes.
- Remove your pot from heat and drain. Directly place your eggs into an ice bath. Then, once cool enough to touch, crack and peel your eggs.
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