Pump Up Your Picnic: Kimchi Deviled Eggs

Deviled eggs are believed to have originated in ancient Rome, where they were served as a first course known as ‘gustatio’.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Pump Up Your Picnic: Kimchi Deviled Eggs

Cooking Method: Boiling Cuisine: American, Korean Courses: Anytime, Appetizer, Snack Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Total Time 30 mins

Servings: 6 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 piece Eggs
• 1 cup Kimchi
• 3 tablespoon Mayonnaise
• 1 teaspoon Dijon Mustard
• 2 tablespoon Green Onion
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Paprika

Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let eggs sit in hot water for 10 minutes.
2. Drain eggs and transfer to a bowl of ice water to cool. Once cooled, peel the eggs and cut them in half lengthwise.
3. Remove the yolks and place them in a separate bowl. Mash the yolks with a fork until smooth.
4. Add kimchi, mayonnaise, Dijon mustard, green onion, salt, and black pepper to the mashed yolks. Mix well.
5. Spoon or pipe the yolk mixture back into the egg white halves.
6. Sprinkle with paprika for garnish.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 2g1%

Sugars 1g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.