Deviled eggs are a party staple that rarely change, but a spoonful of finely chopped kimchi folded into the yolk mixture gives them a completely different personality, tangy, a little spicy, and genuinely good for your gut. Eggs bring complete protein to the mix, and this version disappears just as fast as the classic, if not faster.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tbsp kimchi, very finely chopped
- 1 tsp kimchi brine
- 1/2 tsp Dijon mustard
- Salt to taste
- Sesame seeds and sliced spring onion to garnish
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool completely, then peel.
- Halve eggs lengthwise. Scoop yolks into a bowl and mash. Mix in mayonnaise, kimchi, kimchi brine, Dijon, and salt.
- Spoon or pipe the yolk mixture back into the egg whites. Garnish with sesame seeds and spring onion.
Nutrition Facts (per serving, 2 halves)
| Calories | 130 |
| Total fat | 10g |
| Total carbohydrates | 2g |
| Dietary fiber | 0g |
| Protein | 7g |
| Sodium | 220mg |
Why This Is Good for Your Gut
Kimchi provides live Lactobacillus species and organic acids from fermentation, even in small amounts folded into a dish. Eggs offer complete protein supporting gut lining repair. The kimchi brine adds concentrated beneficial bacteria and organic acids.
Chop the kimchi very finely so it distributes evenly through the filling instead of clumping in one bite.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.