Bacon and Kimchi Deviled Eggs Recipe

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Ingredients

3 eggs {2 week old eggs are best}
2 ts vinegar
1 tb kimchi sauce
1 tb mayo
Pinch of black pepper and sugar
Garnish: chopped bacon and kimchi

Instructions

In a pot, cover your eggs with at least an inch of water.
Add in 2 ts of vinegar.

Bring the pot to a boil, turn off the heat and clamp on the lid for 10 minutes.

Drain the water and submerge the eggs into an ice bath for 10 minutes.
Halve each egg and collect the yolks in a bowl.

Add kimchi sauce, mayo, pepper and sugar to the yolks and cream together.

Either spoon the filling into each egg half or pipe in. I used a pastry bag and large open star tip.
Top each egg with chopped bacon and kimchi.