Chi Kitchen Deviled Eggs
These eggs are colorful, savory, and addictive with a variety of flavorful garnishes. Some appetizers just need a refresh– and the aromatic and tangy bite of fermented foods is the best way for a revamp!
Recipe and Photography by Sam Burgess
CHI Kitchen Foods
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6-12 (24 bites)
Ingredients:
- 12 large eggs
- ¼ cup mayo
- 1 tablespoon softened butter
- 1 tablespoon dijon mustard
- 2 teaspoons CHI Kitchen Kimchi Pickle juice
- 1 teaspoon white sugar
- ⅛ teaspoon black pepper, freshly ground
- Dash Sriracha or another hot sauce (optional)
- ¼ cup CHI Kitchen Sesame Slaw
- ¼ cup CHI Kitchen Vegan Kimchi, sliced into strips
- ¼ cup CHI Kitchen Kimchi Pickles, sliced into rounds
- Gochugaru (Korean chili flake) or paprika, to taste
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Directions:
- Place eggs in a large saucepan and cover with cool water. Transfer to stove and heat on high until water begins to boil.
- Boil for 1 minute, cover with a lid, and remove from heat. Allow to sit for 17 minutes, then drain eggs, and transfer to an ice bath to cool. Peel eggs and set aside.
- Slice cooked eggs in half lengthwise and remove yolks into a medium bowl. Add mayo, softened butter, Dijon mustard, CHI Kitchen Kimchi Pickle juice, sugar, pepper and Sriracha sauce (optional). Use a fork to mash until no large bits of yolk remain and the mixture is creamy.
- Spoon filling back into each cooked egg white and arrange on a serving platter. Arrange ~½ teaspoon of CHI Kitchen Sesame Slaw, ~½ teaspoon CHI Kitchen Vegan Kimchi, and a round of CHI Kitchen Kimchi Pickle onto each filled egg, followed by a sprinkling of Gochugaru (Korean chili flake) or paprika. Enjoy!
Chef’s Notes:
- If made ahead of time, the deviled eggs can be prepared up to step 3. Once ready to serve, fill the deviled eggs, top with Sesame Slaw, and a sprinkle of Gochugaru or paprika.
Chi Kitchen Deviled Eggs
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