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."
Kimchi Deviled Eggs
Recipe from the Tasting Table Test Kitchen
Yield: Makes 24
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
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
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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