Chi Kitchen Deviled Eggs

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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

Directions:
1. Place eggs in a large saucepan and cover with cool water. Transfer to stove and heat on high until water begins to boil.
2. 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.
3. 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.
4. 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.

Follow along with our delicious recipes and bring Chi Kitchen to your kitchen!

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