Kimchi Deviled Eggs

In this lunchbox, you’ll see Kimchi Deviled Eggs,
some smoked salmon pieces,
rice crackers and some Homemade Coconut-Buckwheat Granola.

Recipe from eatingwell.com

Husband-Tested in Alice’s Kitchen

Makes 24 servings

I love kimchi. Kimchi is a traditional fermented Korean side dish made with pickled cabbage and other vegetables.  It is the national dish of Korea. The heat and spiciness will of course depend upon the kimchi that you use. I usually keep a jar of kimchi in the fridge to use as a garnish or to make KimchiFried Rice or Kimchi Stew withChicken and Tofu.  When I saw this recipe in a magazine, it sounded quite yummy and it is!  I love the fact that the filling calls for yogurt as well as mayonnaise, which reduces the calories and fat.  Happily, there was a bit of filling leftover and I used that as a dip for veggies the next day.  These eggs would make a great dish to serve at a party.  Since there was no party, I halved the recipe and used the eggs for a tasty lunch through the week.  

12 Hard-Cooked Eggs

¼ cup non-fat plain Greek yogurt

¼ cup mayonnaise

1 Tablespoon minced shallot OR scallions

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

¼ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

2 Tablespoons finely chopped kimchi

2 teaspoons Korean chili paste (“gochujang”) OPTIONAL (I didn’t have any of this.  I’m sure it would be a lovely addition, but the eggs tasted just great without it.)

Scoop out the yellows from the eggs and place them in a food processor along with all the rest of the ingredients.  Process until it is smooth.  Using a small scoop, a spoon, or a piping bag, put about 1 Tablespoon of the filling in each egg white half.  Garnish with minced scallions, if desired.  If you have any extra filling, use it as a sandwich spread or a dip for vegetables.

In this lunchbox, you’ll see Kimchi Deviled Egg Filling, some carrot and celery sticks for dipping,
some fresh pineapple chunks, and some
purchased Millet & Flax Cinnamon Chips.