How to Make Kimchi Deviled Eggs | Tasting Table Recipe
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
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.