Korean Kimchi Deviled Eggs Recipes

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.

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.