Kimchi Deviled Eggs

Kimchi — the fermented Korean condiment made out of Napa cabbage and daikon radishes — is the perfect ingredient to make your hard-boiled egg appetizer even more gut-healthy and devilish at the same time. Though it is hard to go wrong with creamy deviled eggs, we think the best combos have a little bit of extra acid to cut the fattiness and heat to give it an extra kick. Instead of the old Southern standard hot sauce and vinegar, this version uses brine from the kimchi to do double duty. Look for a jar in the refrigerated section of your grocery store, as that is where you will find products with live active cultures to make your gut bacteria fall back in love with you. Kimchi is thought of as a natural “symbiote,” meaning it has probiotic bacteria to hone your immune system and prebiotic fiber to help feed the existing population in your gut. More importantly, it is spicy, tangy, funky and delicious.

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Ingredients

Makes a dozen eggs

6 large eggs (preferably on the older side)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon kimchi brine (from the jar)
2 tablespoons finely chopped kimchi
2 tablespoons cilantro leaves, for garnish
1 scallion, thinly sliced, for garnish
Flaky sea salt, for garnish

Steps

Carefully place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Once the water is rapidly boiling, remove the pan from the heat. Let the eggs sit until the water is cool enough to touch, about 20 minutes. Peel the eggs and cut in half length-wise.
Add the yolks to a medium mixing bowl along with the mayo, mustard and kimchi brine. Whisk until smooth and taste for seasoning, adding salt as necessary.
Spoon the filling into the egg halves (a scant tablespoon per egg) and garnish with the cilantro, scallions and sea salt.