Kimchi Deviled Eggs

Kimchi Deviled Egg recipe

Three weeks has quietly flown by, like a tiny little sparrow. Just kidding, I was gritting my teeth every time I saw anything resembling a pastry. Every time I walked by a coffee shop, I had to talk myself down from the ledge of caffeine. This week, I’ll start the reintroduction phase, but I’m going to throw it back to the start when I was totally jazzed on the elimination diet and whipped up these elimination diet-friendly eggs.

Kimchi Deviled Eggs 
Ingredients

6 large, free-range eggs
2 tsp. sesame oil
1/3 cup kimchi and kimchi juice
2 tsp. coconut aminos (sub for soy sauce)
1 tbsp. black sesame seeds
1 tbsp. gochujang (Korean red pepper paste)*
Salt, to taste

1. For perfect, hard-boiled eggs, bring water to a boil then add your eggs. Let them cook for 10 minutes, then promptly remove them and place into a bowl of ice water.

Tip: When it’s time to crack your eggs, crack them from the bottom! Trust me—that wider end has a hollow spot that makes it easy to peel off the shell.

2. Use a food processor to finely chop your kimchi. Combine your egg yolks, sesame oil, kimchi, kimchi juice, coco aminos and gochujang together and use a fork to blend until smooth.

3. Create a makeshift piping bag by cutting a small corner off of a Ziploc bag. Spoon your egg yolk mixture into the bag, then fill your boiled eggs up. Top off with a sprinkle of black sesame seeds and enjoy!

*I was on a nightshade-free elimination diet plan. So if you are too, skip the gochujang!

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