Korean Kimchi Deviled Eggs Recipes
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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