© J Sainsbury plc 2020
Kimchi devilled eggs
Give devilled eggs a new spin with ready-made kimchi, smoked paprika and nigella seeds. Tangy Korean kimchi is the perfect contrast to creamy egg yolks, which makes this 25-minute recipe the ultimate dinner party winner
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Ready in 25 minutes
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Cooking time 12 minutes
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Prep time 13 minutes
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Serves 12
Ingredients
- 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
Method
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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.
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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.
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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.
