Last year I was obsessed with deviled eggs. I must’ve gone through cartons and cartons of eggs perfecting my recipe. The idea, the taste, the history, and the bad reputation all lured me in. No one really talks about deviled eggs; there’s no discussion on their finer points, their crazy addictive flavour, or their preparation ease. Deviled eggs have been called old-fashioned and kitsch, but put a platter out at a party and they disappear like crazy.
Deviled eggs are the perfect cold comfort food: cool, creamy and tangy. They also have the added bonus of being hand-held, which doubles their value in my books: I love utensiless food! With Easter just around the corner, I Momofukuized my deviled egg recipe with kimchi, bacon and mint.
These kimchi deviled eggs are so good that you won’t want to share, so if you’re planning on making them for a party, multiply the recipe. These eggs are extremely moreish: smoky bacon, spicy kimchi, and creamy egginess in one explosive bite. Excuse me, I need to go make some now.
Kimchi Bacon Deviled Eggs
1 tablespoon chopped napa cabbage kimchi
1 bacon rasher fried until crisp and chopped up
2 mint leaves, roughly chopped
1 tablespoon mayonnaise
1. Hard boil the eggs using your favourite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.
2. When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.
3. Gently peel your eggs and let them cool.
4. Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.
5. Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.
6. Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.