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Kimchi Deviled Eggs
EatingWell Test Kitchen
“For fun twist, this healthy deviled egg recipe is flavored with Korean chile paste and kimchi. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt.”
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
1Place 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.
2Peel 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.
3Spoon 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.