Kathy Jollimore|Cooking Class
Devilled eggs have always been a crowd favourite, quickly disappearing from many holiday parties. Inspired by Korean flavours, this version offers a spicy, sour, sweet and savoury take on the classic.
Kimchi Bacon Deviled Eggs
Prep time: Less than 30 minutes
Total time: Less than 1 hour
- 6 eggs
- 1/2 cup mayonnaise
- 4 tsp gochujang*
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- 1/2 cup kimchi
- 2 green onions, sliced on the diagonal
- 2 slices bacon, cooked and crumbled
*Gochujang is found in the international aisle of many grocery stores and can be found at Asian food retailers. If you can’t find Gochujang combine 1 tablespoon dried red chili flakes with a teaspoon of sugar and a teaspoon of soy sauce.
Directions: Put eggs into a large pot. Cover with 1 1/2” cold water. Bring to a boil. Cover, reduce heat and let simmer for 1 minute. Remove from the heat and let stand 14 minutes. Drain and place eggs into cold water. Allow to cool. Remove the shell from the eggs. Slice the eggs in half lengthwise. Place the yolks into a bowl and mash with a fork. Mix together the egg yolks, mayo, gochujang, sesame oil and sugar. Season to taste with salt and pepper. Alternatively, place all the ingredients into a food processor and process until smooth. Top filled eggs with bacon, kimchi and green onions.
Here’s How: Piped Devilled Eggs
- Put a star tip into a pastry bag. Spoon the mayo-yolk mixture into the bag.
- Twisting the bag from the top, push the mayo towards the tip.
- Holding the bag from the top, use firm pressure to squeeze the filling into the egg. Pipe in a circular motion to create a floral effect.
Occasions recommends: Blomidon Cuvée L’Acadie Brut, Nova Scotia, $29.99
Next week: We offer a taste of the stars with our recipe for parmesan puff pastry stars matched with Champagne.