Korean Kimchi Deviled Eggs Recipes

Steps:

• Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.

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.

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.

Steps:

• Drain and gently squeeze the kimchi of its liquid and process in food processor or blender until very finely chopped. Take out 1/4 cup and set aside for garnish.
• Slice each egg lengthwise in half. Pop out each yolk half and add to the food processor. Set each white on a serving platter.
• Add cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier.
• Use a teaspoon to carefully fill each egg white half with the kimchi mixture.If you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a ziploc bag with one corner cut off, and pipe it onto each egg white half.
• Sprinkle the remaining kimchee on top of the eggs. If desired, squirt a drop of two of Sriracha on each egg, and/or garnish with caviar for a little extra color and salty flavor.
• Refrigerate the stuffed eggs for at least 1 hour, then serve.