SERVES:
any number desired
INGREDIENTS:
large eggs as needed (typically no more than 8 - 12 at a time)
mayonnaise as needed (see procedure)
kimchi as needed, well drained and chopped (see hints)
chopped fresh cilantro for garnish
toasted sesame seeds for garnish
PROCEDURE:
Place as many eggs as you like into a pot on the stove top with just enough water to cover and, just as the water comes to a simmer, set the timer for 12 minutes.
Let it gently simmer along and then drain, cool and peel the eggs.
Then slice them in half and place the yolks into a mixing bowl.
Mash the cooked yolks with just enough mayonnaise to make them creamy and smooth.
Keep everything cold until assembling the eggs just before serving them by filling the cooked egg white halves with the egg yolk mixture and topping those with some chopped kimchi and finishing with a sprinkling of chopped fresh cilantro and toasted sesame seeds.
HINTS:
Some people say that eggs are easier to peel if they're a little bit older so, if you know you're going to make deviled eggs, you might want to buy a dozen a week or so ahead of time.
Typically, you'd mash the egg yolks with mayonnaise as needed and a little Tabasco sauce but you can leave the Tabasco out because of the spicy kimchi.
Kimchi is Korean style fermented cabbage and vegetables. Often spicy, you can find it in jars in the refrigerated sections of Asian markets or larger super markets. It may stain your cutting board when you chop it depending on the amount of red chili.