Ingredients
-
6
-
3/4
-
1/4
-
-
-
-
-
-
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
Slice Each Egg Lengthwise in Half. Pop Out Each Yolk Half and Add to the Food Processor. Set Each White on a Serving Platter. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Refrigerate the Stuffed Eggs For at Least 1 Hour, Then Serve. |
