Kimchi Deviled Eggs

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Finely chopped kimchi gives the filling heat, acidity and crunch all at once, so these eggs taste lively and a little funky in the best way.

Serves: 6 people

Preparation time: 20 min

Ingredients

• Eggs – 6 large
• Mayonnaise – 3 tbsp
• Kimchi – 80 g, very finely chopped and lightly squeezed
• Spring onion – 1 tbsp, finely sliced
• Sesame seeds – 1 tsp
• Salt – to taste

Method

STEP 1
Chop the kimchi very finely and squeeze out a little excess liquid. You want the punchy flavour, but not so much moisture that the filling turns runny.
STEP 2
Mash the yolks with the mayonnaise and stir in most of the kimchi. Taste before adding salt because kimchi already carries plenty of seasoning.
STEP 3
Fill the whites and finish with the remaining kimchi, spring onion and sesame seeds. These are particularly good when served alongside crisp drinks or simple rice crackers.