Kimchi Deviled Eggs Recipe

Place eggs in a single layer in a saucepan.

Kimchi deviled eggs recipe. Garnish the eggs with kimchi. Bring to a simmer over medium high heat. Place the eggs in a large saucepan and cover with water by 2 inches.

Put the egg whites on a platter to be used later. Step 2 make the deviled egg filling. Once the water is at a rolling boil turn off heat cover with lid and set time for 10 minutes.

Peel the eggs and slice them lengthwise. Drain the kimchi and try to remove the liquid by gently squeezing the leaves. Place the yolks in the bowl of a food processor and arrange the whites on a platter.

To finish top each egg with about a teaspoon of diced kimchi a piece of chive or a sprinkling of chives if minced a sprinkling of sesame seeds and chili powder if using. Let the pan stand for 10. Peel the eggs and slice them in half.

Add the mayonnaise yellow mustard and vinegar and mix together until you form a smooth paste. Place 6 eggs in a saucepan and add enough cold water to just barely cover the eggs. Peel the eggs slice them lengthwise and gently remove the yolks transferring them to a mixing bowl.

Step 1 separate the yolks and the whites. The eggs will keep in the fridge for a couple of hours. If the filling seems loose or if it is very warm in.