You may recall my zero-effort kimchi pickled eggs. You can make this recipe with regular boiled eggs or my magical spicy ones. Either way you're in for some fermented cabbage goodness. Kimchi and eggs are a natural pairing. The acid and heat cut the richness of the yolk, so it's only natural that during a deviled egg-inventing rampage I went with something like this.
Here's the pickling technique my way, and here it is in illustrated gorilla form because we're Food Republic and that's how we do things. Fun fact: the gorilla was originally a mandrill, but that ended up looking weird. Follow our foolproof guide to perfect hard-boiled eggs plus easy tips for peeling them and prepare to impress your guests.
If using kimchi pickled eggs, reduce the amount of kimchi in the yolk mix by one tablespoon and add another teaspoon of mayo, as pickled yolks need a little extra help to soften. I like using Japanese kewpie mayonnaise with any Asian-themed deviled egg for the umami kick, but feel free to use regular mayo.
- 6 hard-boiled eggs, peeled (or 12 kimchi pickled egg halves)
- 4 tablespoons Japanese kewpie mayo
- 3 tablespoons kimchi drained and finely chopped, plus a little extra to garnish
- 2 tablespoons finely sliced scallions (white and light green parts), plus a little extra to garnish
- 1/2 teaspoon kosher salt
- Halve each egg lengthwise and carefully transfer the yolks into a medium mixing bowl.
- Add mayonnaise and mash yolks using a fork until almost smooth.
- Gently fold in the scallions and kimchi, then season with Kosher salt.
- Spoon the yolk mixture back into the egg halves.
- Garnish with more kimchi and scallions and serve.
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