Kimchi deviled eggs (recipe)
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Kimchi deviled eggs (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Kimchi deviled eggs (recipe) image(external)
Recipe instructions
- Drain and gently squeeze the kimchi of its liquid and process in food processor or blender until very finely chopped. Take out 1/4 cup and set aside for garnish.
- Slice each egg lengthwise in half. Pop out each yolk half and add to the food processor. Set each white on a serving platter.
- Add cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier.
- Use a teaspoon to carefully fill each egg white half with the kimchi mixture.If you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a ziploc bag with one corner cut off, and pipe it onto each egg white half.
- Sprinkle the remaining kimchee on top of the eggs. If desired, squirt a drop of two of Sriracha on each egg, and/or garnish with caviar for a little extra color and salty flavor.
- Refrigerate the stuffed eggs for at least 1 hour, then serve.
Food tags
Vegetable, Korean, Asian, Potluck, Savory, , Easy
Kimchi deviled eggs (recipe) details:
Time:
Prep Time in Hours and Mins:1H20M
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