Kimchi Deviled Eggs

What do you do when you go on a road trip with your mom and have amazing kimchi deviled eggs in Los Angeles and she asks you to recreate them on your blog?

Well the woman gave birth to you and then 29 years later traveled across the country to see you so you wait almost a year and then you make her some damn deviled eggs.

 Kimchi Deviled Eggs

Ok, the waiting part wasn't intentional. I had these on my "to make" list for months, but I really got excited to make them after finding some inspiration in Lucky Peach's 101 Easy Asian Recipes, a cookbook that I got for Christmas but that I've already made more recipes out of than almost any other cookbook I own. I found a technique in the book for quickly infusing boiled eggs with soy sauce and spices, and I knew that was the extra oomph I wanted for my deviled eggs. As for the kimchi, I went for a Japanese variety with horseradish that I found at Whole Foods, but you could use any kind you like or have on hand. 

Even with the extra step with the soy sauce, these deviled eggs are really simple, and just as good the day you make them or the day after, as the kimchi juices seep around the egg mixture, giving you salty, spicy goodness throughout and a pleasant crunch on top.

 Kimchi Deviled Eggs

Kimchi Deviled Eggs

Soy sauce technique adapted from 101 Easy Asian Recipes

6 eggs
3 tbs soy sauce
2 tbs plus 1 tsp rice vinegar
1 tbs brown sugar
1 tbs water
1/4 tsp chili flakes
1/4 tsp black peppercorns
1 tsp yellow mustard
4 tbs mayonnaise
kimchi of your choice
2 tsp kimchi brine
1/4 tsp salt
chives, to garnish (optional)

  1. Boil eggs, let cool, and peel. In a small pot, combine soy sauce, 2 tbs of the vinegar, brown sugar, water, chili flakes, and peppercorns and bring to a simmer. Add three eggs to the pot and gently swirl the pan, rolling the eggs around and spooning the mixture over the tops, about 5 minutes, until the eggs are a tan color. Remove eggs and transfer to a plate to cool, the repeat with the remaining three eggs. Let cool completely.
  2. When eggs are cool, cut each egg in half lengthwise. Gently scrape out the yolks into a mixing bowl and add the remaining 1 tsp rice vinegar, yellow mustard, mayonnaise, kimchi brine, and salt. Stir together until completely incorporated and mixture is a smooth, creamy consistency. Adjust seasoning to taste.
  3. Spoon or pipe the yolk mixture into the whites, and top each deviled egg with a teaspoonful of kimchi. Garnish with chives, if desired.