Ingredients
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6
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3/4
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1/4
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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
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Steps
1
Done
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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
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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
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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
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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
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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
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Refrigerate the Stuffed Eggs For at Least 1 Hour, Then Serve. |