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
- 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.
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