Kimchi Deviled Eggs

My favorite type of appetizer to get creative with are deviled eggs! Sure you can make them the traditional way with yolk, mayo, cayenne pepper, etc. But why stop there when you can throw in other unexpected ingredients to them into something much more interesting?

Behold... kimchi deviled eggs! The only reason why I thought to merge the unlikely pair was because I had leftover items from recently making Bibimbap. I had jars of gochujang (Korean red chile paste) and kimchi (Korean fermented vegetables) waiting to be used. Surprisingly, I've read that other food bloggers and chefs have made similar renditions of this appetizer! Very unique, and could be quite the crowd-pleaser at your next dinner party or potluck!

Check it out...

Kimchi Deviled Eggs

Prep Time: 15 min

Cook Time: 15 min

Yields: 6 pieces

Ingredients:

• 3 eggs

• 1 tbsp mayo

• 1/4 tsp gochujang (add more for spicier kick)

• ~2 tbsp kimchi (finely minced)

• 1/8 tsp sesame oil

• 1/8 tsp salt

• Green onions (minced) (for garnish)

• Sesame seeds (for garnish)

Directions:

• In a small pot, boil eggs. Once cooked and cooled, peel and cut into halves. Remove yolks from whites and place the yolks in a bowl.

• In the bowl of yolks, add mayo, gochujang, kimchi, sesame oil, and salt. Whisk thoroughly until mixture is smooth.

• Add yolk mixture into a ziplock bag and cut a small hole on one edge. Pipe into each egg white half by squeezing ziplock bag.

• Garnish with green onions and sesame seeds, and serve.