Recipe Image

Kimchi Deviled Eggs

  • 20 m
  • 30 m
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.”

Ingredients

    • 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

Directions

  • 1 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.
  • 2 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.
  • 3 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.
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