Update this picnic classic with a global twist by adding spicy Korean kimchi to the filling.
By Debra Smith
Kimchi Deviled Eggs
- Total Time: 25 mins
- Yield: 12 eggs 1x
Description
Update this picnic classic with a global twist by adding spicy Korean kimchi to the filling.
Ingredients
Scale
- 6 hard-boiled eggs
- ½-cup store-bought kimchi (preferably spicy)
- ¼-cup Sabra Roasted Garlic hummus
- All of the egg yolks from the hard-boiled eggs
- Sriracha and Black Sesame Seeds for garnish
Instructions
Hard boil the eggs:
- First and foremost, make sure the eggs you’re going to hard-boil are at least 1 week old – 10-days to 2 weeks is better
- Place 6 eggs in a saucepan and add enough cold water to just barely cover the eggs
- Turn heat on high and allow the water/eggs to come to a boil, uncovered
- Once the water is at a rolling boil, turn off heat, cover with lid and set time for 10 minutes
- Remove from heat, drain hot water and run eggs under cold water (an ice bath is even better)
- Tap the large round end of each egg to crack (that is where the air pocket should be) and place cracked egg back into cold/ice water
- When eggs are cool enough to handle, crack the shells holding them in the water while you peel (the water seems to help in releasing the shell); once peeled, pat dry and set aside
Make the filling:
- Cut eggs in halves and pop out the yolks; set aside
- Measure kimchi and squeeze excess liquid; rough chop and place in the bowl of a food processor fitted with blade
- Add hummus and hard-boiled egg yolks, blend till smooth; taste and add sriracha if you’d like a little more heat
Fill the eggs
- Pipe or scoop filling into hollowed out eggs, add a few drops of srirracha to the top (I took a toothpick and swirled the srirracha and sprinkle with black sesame seeds
- Eggs can be filled up to an hour ahead; add sriracha and black sesame seeds right before serving
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetiser
