Deviled Eggs With Pickles

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Kimchi Devilled Eggs

Kimchi Devilled Eggs

Ingredients

SERVES 12

  • 6 medium eggs
  • 2 tsp hot smoked paprika
  • 14g coriander, finely chopped
  • ½ lemon, juiced
  • 3 tbsp low-fat mayonnaise
  • 50g kimchi, strained and chopped

Method

  1. Fill a large saucepan with cold water and bring to the boil
  2. Add the eggs to the pan, lower the heat to a simmer and cook for 12 minutes
  3. Place in a colander under cold running water until completely cooled
  4. Gently peel the shells off the eggs and discard
  5. Slice the eggs in half and, using a teaspoon, scoop the egg yolks out
  6. Place in a mixing bowl along with the paprika, coriander, lemon juice and mayonnaise
  7. Mash everything together until you have a smooth and creamy mixture
  8. Spoon or pipe the egg yolk mixture back in to the whites and top each one with 1 tsp of the kimchi and a sprinkle of the nigella seeds

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