Kimchi-Bacon Deviled Eggs
Submitted by: John Brewer, InFusion Sales Group, Baltimore/Washington
One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!
1 hour 15 minutes
6 Hard boiled eggs
1/2 cup Tulkoff Spicy Kimchi Aioli
Salt, per taste
Sriracha, per taste
Bacon, cooked and crumbled
Slice each egg lengthwise in half. Pop out each yolk half with your fingers into a food processor or blender and set each white on a serving platter.
Add Kimchi Aioli to yolks and puree until smooth. Taste, add salt and Sriracha as needed. Use a teaspoon to carefully fill each egg white half with the Kimchi mixture, mounding it to the top. (Or spoon the filling into a pastry bag fitted with a decorative tip and pipe onto each egg white half).
Top each egg with a piece of bacon and extra Sriracha if desired. Cover and refrigerate for at least 1 hour.