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Kimchi Bacon Deviled Eggs

Kimchi bacon deviled eggs are creamy swirls of yolky goodness topped with crumbled bacon and accented with piquant kimchi for a fun fusion twist on deviled eggs.

Kimchi Bacon Deviled Eggs

My parents are coming for their first visit to our new home in St. Croix this week and of course the first thing I did upon booking tickets for them was to create a detailed menu for each day and meal of their stay.  It’s not surprising that kimchi came up the most often.  However, after the classic kimchi jjigae stew, pancakes or noodles, I wanted to feature it in a unique way.  A way that even my folks had never experienced.  That is how these bacon kimchi deviled eggs came to be.  My father is a huge fan of both deviled eggs and kimchi.  After all, he’s the one who introduced me to bacon, egg and jam sandwiches so I’m certain that a complimentary but unique revamp of one of our shared favorite foods wasn’t going to be too much of a stretch.

Kimchi by nature has a bright and spicy zip.  Yolks on the other hand have the undeniable rich and creamy texture that I just knew that this would be a good match.  It reminded me of living in the south when my neighbor taught me to tip in a bit of pickle juice to mayo-based salads {like egg, chicken, potato, etc}, to “liven things up.”  Similarly, the kimchi sauce inside and the kimchi garnish outside work together to accent the flavors of the classic deviled egg.  Also since it’s blended, it’s not as bold or spicy, making this ideal to present to those who are unfamiliar with kimchi.


5.0 from 1 reviews
Kimchi Bacon Deviled Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 eggs
Ingredients
  • 3 eggs {2 week old eggs are best}
  • 2 ts vinegar
  • 1 tb kimchi sauce
  • 1 tb mayo
  • Pinch of black pepper and sugar
  • Garnish: chopped bacon and kimchi
Instructions
  1. In a pot, cover your eggs with at least an inch of water.
  2. Add in 2 ts of vinegar.
  3. Bring the pot to a boil, turn off the heat and clamp on the lid for 10 minutes.
  4. Drain the water and submerge the eggs into an ice bath for 10 minutes.
  5. Halve each egg and collect the yolks in a bowl.
  6. Add kimchi sauce, mayo, pepper and sugar to the yolks and cream together.
  7. Either spoon the filling into each egg half or pipe in. I used a pastry bag and large open star tip.
  8. Top each egg with chopped bacon and kimchi.

 

 

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