KimChi Deviled Eggs. Oh Yes.

I recently did The 21 Day Sugar Detox, which I highly recommend. During the entire 21 Day period, I slept like a rock, which in my normal life happens about 75% of the time. Every so often I wake up in the middle of the night and cannot fall back asleep. Eliminating all sugar from my diet reaffirmed my suspicion that my sleep issues have a lot to do with my sugar intake (which, by the way, is not high).

Since completing the detox, I’ve had a few sleepless nights. While I would always rather fall back asleep, sometimes I have some great ideas while I’m lying in bed listening to the synchronized snoring of my dog and boyfriend boyfriend and dog.

This recipe is one of those insomnia-induced great ideas.  I did not invent the KimChi deviled egg; a Google search confirmed that (damnit!).  But until the idea popped into my head at 3am (and by the way I practically yelled it out loud), the thought of making KimChi spiked deviled eggs had never occurred to me.

makes 12 (easily doubled)

6 pastured eggs
1/3 C KimChi, well drained, plus additional for garnish if desired
2 T mayonnaise
a few drops of hot sauce, optional
sea salt, to taste, and depending on the saltiness of your KimChi

First, start by making perfect hard boiled eggs:

• Place the eggs in a medium sauce pan and cover with water.
• Turn the heat under the pan to high and bring the water to a boil.
• Once the water boils, set a timer for 5 minutes.
•  After 5 minutes, turn off the heat, cover, and set a timer for 5 more minutes.
• Drain the eggs, cool in several changes of cold water.  Peel.
• Cut in half and remove the yolks.

• Once the eggs are cooled and peeled, add the kimchi and egg yolks to a food processor and pulse a few times until well incorporated.
• Add the mayo and puree a few seconds.
• Taste the filling, and add additional sea salt and/or hot sauce if needed.
• Using a pastry bag or 2 spoons, fill the cavities in the egg whites with the yolk filling and garnish with  additional pieces of KimChi, if you’d like.
• Serve cold.

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