Miso Kimchi Deviled Eggs

In VSCO Preset AgfaVista 100 Cold +

  
  
  

Miso Kimchi Deviled Eggs

makes 10

 

5 eggs
1 tsp white miso paste
1 tsp Gochujang – Korean hot pepper paste
2 pinches fine salt
2 cracks fresh pepper

 

Garnish:
kimchi
scallion, sliced thinly
black sesame seeds
crunchy cluster type cereal – honey flavored is ok
     e.g. Go Lean Crunch, Honey Bunches of Oats

 

For the eggs: Set a medium to large pot of water to boil. Prepare an ice bath in a large bowl. When the water is at a rolling boil, carefully lower the eggs into the water with a slotted spoon so that the eggs do not crack when they hit the bottom of the pot. Boil for EXACTLY 9 minutes and 30 seconds. Quickly place the eggs in the ice bath. Let them hang in there for about 5 minutes

 

Peel the eggs carefully so they keep their beautiful shape. Slice them in half and gently remove the yolks. For a clean cut, make sure to wipe your knife down after every cut! Push the yolks through a mesh sieve into a medium sized bowl. This will ensure you get a good consistency for the filling.

 

Add the Kewpie Mayo, white miso, gochujang, salt, and pepper to the yolks. Mix with a rubber spatula until just combined.

 

Fill a piping bag with star tip with the yolk mixture. Pipe the filling into the egg whites how ever your heart desires.

 

Plating & Garnishing: Place some kimchi onto the plate you will be serving the eggs on. I made a little pile in the middle. You can also make little heaps of kimchi to place your eggs on top of as well. Arrange the filled eggs on the plate.

 

Garnish each egg with a bit of the crunch cluster cereal, scallions, Maldon Salt, and black sesame seeds.

 

Admire and Enjoy.

 

DANI’S NOTES:
  • Kewpie Mayois an incredibly thick, creamy Japanese mayonnaise. The bottle has a weird baby on it. Thats my favorite part. You can obviously use regular mayo but this stuff is legit.
  • You can boil the eggs and make the filling ahead of time. I recommend filling the eggs and garnishing them just before you serve. Fill the piping bag and keep it in the fridge so it’s ready to go. You can also plate the kimchi and egg whites ahead of time if you are pressed for time before serving.
  • Put a little kimchi on your egg before biting into it. It adds great acidity and balances out the deep creamy flavor of the filling.

8 Comments

  • Reply April 9, 2014

    Nell

    Danielle I am SO GLAD you are posting on your blog again! Your photos and recipes are so beautiful and delicious-sounding!

    • Reply April 9, 2014

      Danielle

      Hey Nell!

      Thank you!! I’m glad to be back at it too! Thank you for your wonderful compliments! =)

  • Reply April 9, 2014

    Dave Setton

    The queen is back!

  • Reply April 10, 2014

    MattO

    These deviled eggs seem like a great any’tizer!

    • Reply April 10, 2014

      Danielle

      Well, I’m glad my freezer isn’t full of them.

  • Reply April 10, 2014

    wonting

    I just wanted to say how much I love all your recipes, they are easy, ingredients are simple and easy to find! I’m never a fan of deviled eggs but I am so going to make this version because I LOVE kimchi, miso, and Kewpie!
    BTW, I’m going to make the soba noodle salad for lunch today, can’t wait!

    xo
    Christine

    • Reply April 10, 2014

      Danielle

      Thank you!!! I hope you enjoy it!
      I’m also happy that I am not alone in my kimchi obsession. =)

      Danielle
      I Will Not Eat Oysters

  • Reply October 22, 2014

    Insun

    Wow never thought about using kimchi in devil’s eggs. Brilliant idea! I must try next time when people come over to my house x

Leave a Reply