• 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
  • 1 tsp nigella seeds, to sprinkle


  1. 1

    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.

  2. 2

    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. 

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 205kj 49kcal 2%
  • Fat 3.5g 5%
  • Saturates 0.8g 4%
  • Sugars 0.2g <1%
  • Salt 0.18g 3%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

0.5g carbohydrate 0.2g fibre 3.7g protein

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