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Kimchi Deviled Eggs

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Prep Time: 10 min Serves: 7
Cooking Time: 25 min Yield: 7 deviled eggs
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Your standard deviled eggs are given some serious edge with cholesterol-fighting black sesame seeds, gut-healthy Greek yogurt, anti-inflammatory mustard and probiotic-rich kimchi. Serve this unique and tasty appetizer at your next large gathering.



1. Place eggs in a pot, cover with water. Bring water and eggs to a boil over stove, boil for six minutes.
2. Remove from heat and place eggs in a bowl with ice water. Allow to sit for 15 minutes.
3. Roll cooled eggs across a hard surface, applying gentle pressure to crack outer shell. Gently begin to peel off the shell.
4. Slice eggs in half, scooping out the yolk and placing it into a separate bowl.
5. Arrange empty egg halves on a serving dish.
6. Add yolks, kimchi, yogurt, gochujang, mustard and vinegar into a food processor. Blend until smooth.
7. Scoop mixture into egg halves. Garnish with sesame seeds and green onion.
8. Serve immediately or set in refrigerator until ready to eat.

PC: Jenna Butler


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