First off, my deepest apologies for the lack of appetizers for the last couple of weeks. Family we hadn’t seen for a year was in town, and while I had every intention of looping my neices into helping me with an appetizer, it didn’t happen. (We did make homemade popcorn so I mayyyyyy use that in the future) And last Sunday was my husband and my first Anniversary. And quite frankly we were so exhausted from the previous week that we just laid around and did nothing. It was wonderful. But nevertheless, onto this weeks awesome App!
The Deviled Egg Duo. Part 1: Regular Deviled Eggs and Kimchi Deviled Eggs
Deviled eggs are probably one of the first things I learned how to put together after I learned how to hard boil eggs. Always a staple at family events, I eventually got bored and started coming up with combinations to give them different tastes. This week though is my modified taste on 2 different recipes that I have come to love over the years. Regular Deviled eggs, always a classic, and Kimchi Deviled eggs, a very delicious alternative that I discovered after the declicious Kimchi came into my life.
Kimchi, for those who don’t know, is a fermented Napa cabbage with other seasonings that can either be quite spicy or mild depending on what you buy. We used to live by an Asian supermarket that had quite a range available, almost all which I love (I’m a big baby when it gets super spicy, but my husband can pack it away like he was eating the most mild of things without even breaking a sweat- opposites attract don’t ya know)
Carrie verifies the quality of the egg while Boo!Dog watches (please excuse our hideous floor)
Regular Deviled Eggs:
6 eggs, hard boiled (instructions below)
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon Paprika
1/8 teaspoon salt
Freshly ground black pepper
Extra Paprika, for garnish
Doctor Pepper optional but always delicious.
Kimchi Deviled Eggs:
6 large eggs, hard boiled (instructions below)
1/3 cups spicy kimchi, drained and finely chopped
1/4 cup mayonnaise
1 tsp Kimchi Liquid
Salt, to taste
Sesame seeds (black or white), for garnish
To boil the eggs
Place 12 large eggs in a pot, fill the water to approx 2 inches above the top of the eggs. Place on Medium-High burner for 30 minutes.
When 30 minutes is up, carefully drain water from pot and begin filling with cold water, dump 6 cups of ice into the pot of cool water. Turn water off and let sit for 15 minutes.
Remove eggs from water and peel shells. The ice bath will help with a smooth removal of the shell.
To make the deviled eggs
Cut eggs in half lengthwise and put the yolk in a bowl. Separate bowls for each type of deviled egg.
Once this is done follow the steps for each type of deviled egg:
Regular Deviled Eggs
Mix mayo, paprika, mustard, salt, and pepper together with the egg yolk until a creamy consistency.
Kimchi Deviled Eggs
Mix mayo, kimchi, liquid, and salt in a blender or food processor until creamy consistency.
Preparation
When mixed, place in a gallon ziploc bag and refrigerate for 30 minutes.
After 30 minutes, cut the corner of the bag at the tip and push filling thru that corner into the empty egg whites.
Top Regular deviled eggs with paprika and Kimchi with sesame seeds
The Munching Dead 