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Kimchi Deviled Eggs

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Evan LeRoy | LeRoy and Lewis Barbeque

A native Austinite, Longhorns fan and Florida State graduate (go, Seminoles!), Evan LeRoy, pit-master at LeRoy and Lewis Barbeque food truck, understands the essentials of pregame snacks. “Any tailgate food needs to be able to be consumed with one hand and, preferably, in one or two bites,” he says. Kimchi, Korean salted and fermented vegetables, and sambal, an Asian red chile sauce, give his deviled eggs a zippy kick.-PD

12 eggs
1/2 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons strained kimchi juice
1 tablespoon sambal
Salt, to taste
1 teaspoon Szechuan peppercorns, ground
1 teaspoon minced parsley
1 cup kimchi

1. Bring a large pot of water to a rolling boil. Place eggs in a strainer basket and slowly lower into water. Boil 9 minutes.

2. Remove strainer basket from boiling water and shock eggs in ice water, then cool 10 minutes and carefully peel.

3. Slice eggs in half lengthwise, remove yolks and reserve. Place egg whites on a tray and reserve in the refrigerator.

4. In a food processor, combine egg yolks, mayonnaise, mustard, kimchi juice and sambal. Purée until smooth. Taste and add salt if needed. (Kimchi juice is salty.)

5. Artfully arrange kimchi on a plate, placing egg whites around and atop kimchi pieces. With a spoon or piping bag, fill each egg white with approximately 2 tablespoons yolk filling. Garnish with ground Szechuan peppercorns and parsley.

Makes 24 deviled eggs.

Cook’s Tip

Kimchi and sambal usually can be found in the international foods sections of most grocery stores.

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