Bacon-kimchi deviled eggs combine natural partners bacon and eggs, along with the great umami flavors of kimchi, the Korean spice paste gochujang and sriracha. Gochujang is a magical paste, made from fermented red chiles, rice, soy bean and salt. It’s not super spicy, but does add some kick, along with sweet and earthy flavors too. It’s a great condiment for all Korean foods, but frankly is delicious in many things — ramen, Korean ribs, braised chicken, and so much more — so it’s great to have some on hand in your pantry. You can easily purchase gochujang in an Asian grocery, or online on Amazon. It’s comes in 1-pound tubs as well as smaller tubes.
Deviled egg recipes can be played with in any number of ways, and this combo is absolutely delicious. These are a wonderful thing to serve as a first course when entertaining. I served them on New year’s Eve for my own guests to rave reviews.
Ingredients (makes 12 deviled egg halves):
6 eggs, hard boiled
1/3 cup mayonnaise (more if needed)
1 Tbsp gochujang
1 tsp sriracha
1 tsp white vinegar
1 1/2 Tbsp finely chopped kimchi
salt & pepper to taste
Small pieces of crisp bacon
Scallions, green parts only, cut into very thin slices on the bias
Shell the eggs, and cut them in half the long way. Gently remove the hard-boiled yolks and put them in a bowl, setting the white halves aside. Since the size of egg yolks vary a lot, you may need more or less mayonnaise. Start with about 1/3 cup, add the gochujang, sriracha and vinegar. Using a small spatula to smash the yolks, blend the ingredients and work into a smooth paste. Add more mayonnaise if needed to get a smooth consistency that you can spoon into the egg white halves. Add the kimchi and blend into the paste. Taste, and season with salt & pepper to your liking.
Gently spoon the mixture back into the egg halves, and garnish with scallions and bacon pieces. Arrange on a small serving platter, and sprinkle lightly with paprika for decoration.