Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe
Kimchi Deviled Eggs are a vibrant fusion appetizer combining the creamy texture of traditional deviled eggs with the spicy, tangy kick of kimchi and crisp pickled vegetables. Perfect for parties or as an exciting snack, this recipe offers a delightful balance of flavors and textures that will impress your guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean Fusion
- Diet: Gluten Free
Ingredients
Pickled Vegetables
- ½ cup apple cider vinegar
- ¼ cup water
- ¼ cup white sugar
- ¼ cup carrots, julienned
- ¼ cup radishes, julienned
Deviled Eggs
- 6 large eggs (hard-boiled)
- 3 tablespoons mayonnaise
- ¼ cup kimchi, finely chopped
- 2 tablespoons green onions, finely chopped
- 1 tablespoon sesame oil
- Salt, to taste
Garnish
- Black sesame seeds, to garnish
- Fresh cilantro leaves, chopped, to garnish
Instructions
- Prepare Pickled Vegetables: In a small bowl or jar, combine the apple cider vinegar, water, and white sugar. Stir well until the sugar completely dissolves.
- Pickle the Veggies: Add the julienned carrots and radishes to the vinegar mixture. Let them sit and pickle for 20 to 30 minutes to develop the tangy flavor while you prepare the eggs.
- Hard Boil the Eggs: Place the eggs in a pot and cover them with water by about 1 inch. Bring the water to a boil, then cover the pot with a lid and turn off the heat. Allow the eggs to cook in the hot water for 15 minutes.
- Cool and Peel Eggs: Drain the hot water and run cool water over the eggs to stop the cooking process. Once cooled, carefully peel the eggs and slice them in half lengthwise.
- Remove Yolks: Gently remove the yolks from each egg half, keeping the whites intact. Transfer the yolks to a medium bowl and mash them thoroughly with a fork.
- Prepare Filling: To the mashed yolks, add mayonnaise, finely chopped kimchi, green onions, and sesame oil. Mix well until smooth and season with salt to taste.
- Fill Egg Whites: Use a small spoon or pastry bag to fill each egg white half with the yolk mixture, allowing the filling to heap slightly above the edges.
- Garnish and Serve: Top each deviled egg with some of the pickled carrots and radishes, sprinkle black sesame seeds, and garnish with freshly chopped cilantro leaves. Serve immediately and enjoy!
Notes
- For best results, use fresh eggs for boiling as older eggs can be harder to peel.
- The pickled vegetables can be made ahead and stored in the fridge for up to 3 days.
- Adjust the amount of kimchi based on your preferred spice level.
- You can substitute mayonnaise with Greek yogurt for a lighter filling.
- Black sesame seeds add a lovely nutty flavor, but you can use toasted white sesame seeds as an alternative.
