Seoul Sister Deviled Eggs - kimchi recipe

Eggs and kimchi are a natural together, so it only makes sense to use kimchi to add a special pop of flavour to deviled eggs. The sesame oil adds another depth of flavour and the green onions and black sesame seeds as garnish is oh-so-pretty.

Mak kimchi takes only 4 days to ferment! Don't have one of our great fermentation kits yet? Order one here: Heyday Fermented Food Kits

• Prep time 20 minutes
• Cook time 10 minutes
• Makes12 deviled eggs

Ingredients

1. 6 large eggs
2. 2 tbsp mayonnaise
3. 1/4 tsp sesame oil
4. salt and pepper to taste
5. 3/4 cup Seoul Sister kimchi
6. 1 green onion,thinly sliced for garnish
7. pinch black sesame seeds for garnish

Directions

1. Place the eggs in a pot then add cold water until water is 1 inch above the eggs. On high, bring to boil. Reduce heat to low and leave eggs to cook for 8 minutes. Remove from heat, put in the sink and replace the hot water in the pot with cold, by slowing running cold water into the pot. Set aside to cool.
2. Once the eggs have cooled completely, peel the eggs and slice end to end. Pop the egg yolks into a small bowl. Set cooked egg whites aside.
3. Mash the egg yolk with a fork, add mayonnaise, sesame oil and salt and pepper. Roughly chop the kimchi into small/medium sized bits. Set a small amount aside and mix the rest into the egg mixture.
4. Spoon (or pipe with a piping bag) the egg yolk mixture into the hole of each egg.
5. Garnish with remaining chopped kimchi, thinly sliced green onion and black sesame seeds.
6. Serve immediately or store in the fridge in a sealed container.