Ingredients
12large eggs,hard boiled
⅓cupmayonnaise
1tbspgochujang,plus more to taste
½cupkimchi,finely diced
1bunchchives,cut into 3-inch sections or minced
1tbspwhite sesame seeds,or black
1tspKorean red chili,or paprika, or cayenne, optional
Preparation
Peel the eggs and slice them in half. Place the yolks in the bowl of a food processor and arrange the whites on a platter.
Add the mayonnaise and gochujang to the food processor with the yolks. Blend until smooth and creamy. Or use an immersion blender or mash thoroughly with a fork.
Taste the filling and add additional gochujang to taste. If the filling seems loose or if it is very warm in the kitchen, cover and refrigerate it for 20 to 30 minutes to stiffen it up before piping.
Transfer the filling to a piping bag or a plastic zip-top bag with corner snipped. Fill each empty egg white.
To finish, top each egg with about a teaspoon of diced kimchi, a piece of chive, a sprinkling of sesame seeds, and chili powder.
Serve and enjoy!
