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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
- Fill a large saucepan with cold water and bring to the boil
- Add the eggs to the pan, lower the heat to a simmer and cook for 12 minutes
- Place in a colander under cold running water until completely cooled
- Gently peel the shells off the eggs and discard
- Slice the eggs in half and, using a teaspoon, scoop the egg yolks out
- Place in a mixing bowl along with the paprika, coriander, lemon juice and mayonnaise
- Mash everything together until you have a smooth and creamy mixture
- 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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