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    You are in: Home / Recipes / Kimchi Deviled Eggs Recipe
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    Kimchi Deviled Eggs

    Kimchi Deviled Eggs. Photo by FLKeysJen

    1/3 Photos of Kimchi Deviled Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    FLKeysJen's Note:

    Possibly my favorite appetizer that I've posted on! You can substitute quail eggs to create elegant and impressive cocktail party bites. Adapted from a recipe by Joe Yonan. Cook time is chill time.

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    Serves: 6


    dozen d ...

    Units: US | Metric


    1. 1
      Drain and gently squeeze the kimchi of its liquid and process in food processor or blender until very finely chopped. Take out 1/4 cup and set aside for garnish.
    2. 2
      Slice each egg lengthwise in half. Pop out each yolk half and add to the food processor. Set each white on a serving platter.
    3. 3
      Add cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier.
    4. 4
      Use a teaspoon to carefully fill each egg white half with the kimchi mixture.If you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a ziploc bag with one corner cut off, and pipe it onto each egg white half.
    5. 5
      Sprinkle the remaining kimchee on top of the eggs. If desired, squirt a drop of two of Sriracha on each egg, and/or garnish with caviar for a little extra color and salty flavor.
    6. 6
      Refrigerate the stuffed eggs for at least 1 hour, then serve.

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    Nutritional Facts for Kimchi Deviled Eggs

    Serving Size: 1 (53 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 101.2
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 3.3 g
    Cholesterol 174.7 mg
    Sodium 85.5 mg
    Total Carbohydrate 0.8 g
    Dietary Fiber 0.0 g
    Sugars 0.8 g
    Protein 6.1 g

    The following items or measurements are not included:

    sour kimchee

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