Kimchi deviled eggs (recipe)

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Kimchi deviled eggs (recipe)
NameKimchi deviled eggs
IngredientsCream cheese Sea salt Sriracha sauce
Cooktime (in hours)1
Preptime (in hours)0.333333333
Totaltime (in hours)1.333333333
Keto friendlinessKeto friendly
Calories101.3
Fat8
Protein6.1
Carbohydrate0.9
Fiber0
Net carbohydrates0.9
Sugar0.8
Saturated fat3.3
Cholesterol (mg)174.8
Sodium85.6
Servings6
Yield1 dozen deviled eggs
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Kimchi deviled eggs (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Kimchi deviled eggs (recipe) image(external)

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Kimchi deviled eggs (recipe)


  1. Drain and gently squeeze the kimchi of its liquid and process in food processor or blender until very finely chopped. Take out 1/4 cup and set aside for garnish.
  2. Slice each egg lengthwise in half. Pop out each yolk half and add to the food processor. Set each white on a serving platter.
  3. Add cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier.
  4. Use a teaspoon to carefully fill each egg white half with the kimchi mixture.If you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a ziploc bag with one corner cut off, and pipe it onto each egg white half.
  5. Sprinkle the remaining kimchee on top of the eggs. If desired, squirt a drop of two of Sriracha on each egg, and/or garnish with caviar for a little extra color and salty flavor.
  6. Refrigerate the stuffed eggs for at least 1 hour, then serve.

    Food tags
    Vegetable, Korean, Asian, Potluck, Savory,, Easy


Kimchi deviled eggs (recipe) details:

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Time:
Prep Time in Hours and Mins:1H20M

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Contributors: Prab R. Tumpati, MD