Kimchi Deviled Eggs

These yolks get a little funky

Although we're serving these deviled eggs at our Halloween cocktail party, you could make them any time of year.

The yolks get a Korean twist by adding chopped kimchi, which adds spice and sourness to the rich, fatty egg-and-mayo mixture. And a sprinkling of black sesame seeds gives the classic party hors d'oeuvre some crunch.

Oh, and did we mention their festive orange hue? Devilishly clever.

For more Halloween cocktail party ideas, read "Wicked Good."

Recipe from the Tasting Table Test Kitchen

Kimchi Deviled Eggs
5 from 30 ratings
Although we're serving these deviled eggs at our Halloween cocktail party, you could make them any time of year. The yolks get a Korean twist by adding chopped kimchi, which adds spice and sourness to the rich, fatty egg-and-mayo mixture. And a sprinkling of black sesame seeds gives the classic party hors d'oeuvre some crunch.
Prep Time
30
minutes
Cook Time
5
minutes
Servings
24
servings
Total time: 35 minutes
Ingredients
  • Ice, for an ice bath
  • 12 large eggs
  • ¾ cups spicy kimchi, drained and finely chopped
  • ⅓ cup mayonnaise
  • Salt, to taste
  • Black sesame seeds, for garnish
Directions
  1. Build an ice bath. Place the eggs in a large saucepan and cover with water by 2 inches. Bring the water to a boil over medium-high heat, then cover the pan and remove it from the heat. Let the pan stand for 10 minutes. Drain the water and transfer the eggs to the ice bath; let them cool completely, about 5 minutes. Gently peel each egg and trim a very thin sliver from each end. Halve each egg horizontally and remove the yolks.
  2. Combine the kimchi, mayonnaise and egg yolks in a blender and blend on high speed until smooth. Season with salt and transfer to a large resealable freezer bag; chill filling for an hour in the fridge before piping into the egg whites. Garnish with black sesame seeds and serve.
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