Kimchi-Bacon Deviled Eggs

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.