Kimchi Deviled Eggs

Makes 8 Kimchi Deviled Eggs

(You can decide how many people that will serve—no judgment if it’s just you!)

Ingredients

• 4 eggs

• 2 tbsp kimchi, finely chopped

• 3 scallions, finely chopped

• 1/4 cup Kewpie mayo (or your favorite mayonnaise)

• Salt and pepper to taste

• Furikake (optional)

Method

01. Prep the Eggs

Poke a small hole in one end of each egg (this makes peeling them much easier). Bring a pot of water—enough to completely cover the eggs—to a rolling boil.

02. The 7-Minute Boil

Gently drop your eggs into the boiling water. Let them boil for exactly 7 minutes, then immediately remove them from the pot and plunge them into an ice bath for at least 1–2 minutes.

03. Separate the Yolks

Remove the eggs from the ice bath, peel them, and cut them in half lengthwise. Gently separate the yolks from the whites, setting the whites aside on a plate.

04. Mash the Filling

In a medium bowl, combine the egg yolks, finely chopped kimchi, chopped scallions, Kewpie mayo, and a pinch of salt and pepper. Mash everything together thoroughly with a fork until smooth. Taste and adjust the salt and pepper as needed.

05. Fill and Finish

Spoon the yolk mixture into a piping bag (or a plastic ziplock bag with one corner snipped off) and fill the egg white halves.

Optional: Finish with a sprinkle of furikake for a little extra crunch and color.