5 months ago

Ingredients:

6 large eggs
2 strips of bacon
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 cup finely chopped kimchi
1/2 teaspoon kimchi juice (from the kimchi jar)
Salt and pepper to taste
Chopped chives or scallions for garnish (optional)
Instructions:

Boil the Eggs:

Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil, then reduce the heat and let them simmer for 9-12 minutes.
Immediately transfer the eggs to an ice bath to stop the cooking process.
Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
Cook the Bacon:

In a skillet over medium heat, cook the bacon until it's crispy.
Remove the bacon from the pan, let it cool, and then crumble it into small pieces.
Prepare the Filling:

Add the mayonnaise, Dijon mustard, chopped kimchi, kimchi juice, and half of the crumbled bacon to the egg yolks.
Mix everything together until you have a creamy and well-combined filling.
Season with salt and pepper to taste.
Fill the Egg Whites:

Use a spoon or a piping bag to fill the egg white halves with the kimchi and bacon mixture.
Garnish:

Top each deviled egg with the remaining crumbled bacon and a sprinkle of chopped chives or scallions, if desired.
Serve:

Arrange the Bacon and Kimchi Deviled Eggs on a platter and serve immediately.
Enjoy the unique and delicious flavors of these Bacon and Kimchi Deviled Eggs as a perfect appetizer or party snack!

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