I know I may have mentioned before, that here in this house we have a big thing for kimchi. Right out of the jar, on or beside a big bowl of sushi rice, is a regular staple (we suggest you try it). But we would never rule out any other foods containing or incorporating kimchi as well. It’s an addiction, really.
So, it comes as no surprise, when trying to out-do myself and bring a fabulous appetizer to a party recently, kimchi deviled eggs quickly came to be.
I am sure you all have had some version of deviled eggs in your past. These are not those, at all. These babies are kick butt, spicy, umami babies.
So good in fact, I know they sent a few party-goers to the grocery store the next day in search of a jar of kimchi for themselves. I know because they called me and asked where to locate kimchee in the store (usually produce, in refrigerated section if you are looking).
Perfect for the Holidays, you know, since they are red with a bit of green. But I am fairly sure once you have tried one, you will want to whip them up for every occasion possible.
- 12 fresh farm eggs
- 4 ounces cream cheese
- 1 cup kimchee, well drained of liquid and chopped and divided
- 2 Tbs sriracha hot sauce
- 4 scallions, thinly sliced
- salt and pepper to taste
- toasted sesame seeds
- Add eggs in one layer to large stockpot, cover with cold water and bring to boil.
- Once it has reached a boiling point, cook 1 minute, turn off heat and let sit 10-12 minutes.
- Drain and fill pot with ice water, let sit until cool enough to handle.
- Then peel and slice in half. Remove the egg yolks and add to food processor or blender.
- Also add cream cheese, half the kimchee and hot sauce. Pulse until combined.
- With eggs laying face up on serving platter, using two teaspoons place enough filling to fill generously.
- Place a pile of kimchee on top and some sliced scallions and sprinkle with a little salt and sesame seeds (I forgot this step! as noted in picture).