Chi Kitchen Deviled Eggs

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.