Kimchi Deviled Eggs Recipes
KOREAN KIMCHI DEVILED EGGS
Steps:
- Remove yolks from whites and place in bowl.
- Mash yolks and blend in sour cream, mustard, and soy sauce.
- Spoon/pipe yolk mixture into egg white halves.
- Top each egg half with a sautéed mushroom, kimchi, and two matchstick carrots.
- Arrange on platter.
- Chill, covered.
KIMCHI DEVILED EGGS
Possibly my favorite appetizer that I've posted on Food.com! You can substitute quail eggs to create elegant and impressive cocktail party bites. Adapted from a recipe by Joe Yonan. Cook time is chill time.
Provided by FLKeysJen
Categories Greens
Time 1h20m
Yield 1 dozen deviled eggs, 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain and gently squeeze the kimchi of its liquid and process in food processor or blender until very finely chopped. Take out 1/4 cup and set aside for garnish.
- Slice each egg lengthwise in half. Pop out each yolk half and add to the food processor. Set each white on a serving platter.
- Add cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier.
- Use a teaspoon to carefully fill each egg white half with the kimchi mixture.If you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a ziploc bag with one corner cut off, and pipe it onto each egg white half.
- Sprinkle the remaining kimchee on top of the eggs. If desired, squirt a drop of two of Sriracha on each egg, and/or garnish with caviar for a little extra color and salty flavor.
- Refrigerate the stuffed eggs for at least 1 hour, then serve.
Nutrition Facts : Calories 101.3, Fat 8, SaturatedFat 3.3, Cholesterol 174.8, Sodium 85.6, Carbohydrate 0.9, Sugar 0.8, Protein 6.1
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