📖 Instructions

1. First things first, hard-boil your eggs! Place 6 large eggs in a saucepan, cover with cold water, and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Drain the hot water and immediately run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs carefully. I usually gently tap them all over first, it helps!
2. Next, cut the eggs in half lengthwise and carefully remove the yolks, placing them in a separate bowl. I like to use a small spoon for this, it makes it nice and neat. Don't lose any of that precious yolk!
3. In that bowl with the yolks, add 1/4 cup of well-drained kimchi (finely chopped – I pulse mine in a food processor for a smoother consistency) 1 tablespoon of mayonnaise, 1 teaspoon of rice vinegar, 1/2 teaspoon of sesame oil, a pinch of salt, and a pinch of black pepper. Remember taste as you go, you can adjust things to your liking!
4. Now, the fun part! Use a fork to mash the yolks and kimchi mixture until it's nice and creamy. If it seems a little dry, add a tiny bit more mayo until it reaches your desired consistency. You want it to be pipeable, my friend!
5. Once it's smooth, spoon the kimchi yolk mixture back into the egg whites. I like to use a piping bag for this, it makes it look so fancy. But a spoon works just fine too. No judgement here.
6. Finally, garnish your Kimchi Deviled Eggs! I love to sprinkle some sesame seeds and a few chopped scallions on top for extra flavor and visual appeal. Feel free to get creative with your garnishes – the possibilities are endless! And remember, a little goes a long way!
7. Pop those beauties in the fridge for at least 30 minutes to chill before serving. This lets the flavors blend and makes them extra delicious! They're even better the next day, honest. Trust me on this one. Enjoy! (Seriously, you'll love them!)