👥6 people
⏲️20m
🕐15m
🍽️starter
Deviled eggs are a wonderful item to add to an appetizer spread.
Ingredients
- 6 large eggs
- 3 ounces jowl bacon, rendered, fat reserved
- 1 tablespoons bacon fat
- ¼ cup mayonnaise
- 1 teaspoons Dijon mustard
- 1 scallion, chopped, as desired
- Kosher salt and freshly ground black pepper
- 2 ounces Kimchi (see recipe)
- For Beet Pickling Liquid:
- 2 ounces Beets
- ½ cup White Vinegar
- ¼ cup Water
- 2 tbsp. Salt
- 1 tbsp. sugar
Method
- To hard boil the Eggs: Bring a pot of water to a boil. Add a sprinkle of salt. Once it comes to a boil carefully drop in the room temperature eggs. Once the water comes back to a boil, set the timer for 11 minutes. Once the timer is up, remove from the heat and shock in cold water. Once the eggs are completely cool, peel and separate yolks from whites. Do not let the eggs sit too long before peeling, otherwise peeling becomes very difficult.
- For Pickling Liquid: Peel Beets and dice into 1/2 inch cubes. Combine vinegar, water, salt and sugar in a medium sauce pot and bring to a simmer. Allow to simmer until sugar and salt are dissolved, Once cool pour over the egg whites and let sit overnight.
- For the Mousse: Combine egg yolks, mayonnaise, salt, and kimchi in a food processor. Blend until the consistency is smooth but not runny. Put mousse in a pastry bag and pipe evenly into pickled eggs. Garnish with bacon and scallion and serve.
