Nutrition per serving may change if servings are adjusted.
12 large eggs
¼ cup nonfat plain Greek yogurt
¼ cup mayonnaise
2 tablespoons chopped kimchi (see Tips)
1 tablespoon minced shallot
2 teaspoons Dijon mustard
2 teaspoons Korean chile paste (gochujang; see Tips)
1 teaspoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
2 scallion greens, sliced
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, kimchi, shallot, mustard, chile paste, vinegar, salt and pepper and process until smooth.
Spoon about 1 tablespoon of the filling into each egg white half. Garnish with scallion.
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
Look for jars of kimchi near other refrigerated Asian ingredients or near sauerkraut or refrigerated pickles in well-stocked supermarkets or natural-foods stores.
Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets or online from koamart.com. Annie Chun's, a widely distributed national brand of Asian foods, recently launched its own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute, combine 2 tablespoons each white miso and Asian-style chili sauce, such as sriracha, and 2 teaspoons molasses.
48 calories;3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 12 mcg folate; 94 mg cholesterol; 1 g sugars; 0 g added sugars; 142 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 0 mg iron; 92 mg sodium; 39 mg potassium