Kimchi deviled eggs (recipe)
Kimchi deviled eggs (recipe) | |
---|---|
Name | Kimchi deviled eggs |
Ingredients | Cream cheese • Sea salt • Sriracha sauce |
Cooktime (in hours) | 1 |
Preptime (in hours) | 0.333333333 |
Totaltime (in hours) | 1.333333333 |
Keto friendliness | Keto friendly |
Calories | 101.3 |
Fat | 8 |
Protein | 6.1 |
Carbohydrate | 0.9 |
Fiber | 0 |
Net carbohydrates | 0.9 |
Sugar | 0.8 |
Saturated fat | 3.3 |
Cholesterol (mg) | 174.8 |
Sodium | 85.6 |
Servings | 6 |
Yield | 1 dozen deviled eggs |
Reviewaggregate |
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)
Recipe instructions
- 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.
- Slice each egg lengthwise in half. Pop out each yolk half and add to the food processor. Set each white on a serving platter.
- 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.
- 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.
- 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.
- Refrigerate the stuffed eggs for at least 1 hour, then serve.
Food tags
Vegetable, Korean, Asian, Potluck, Savory,, Easy
Kimchi deviled eggs (recipe) details:
Time:
Prep Time in Hours and Mins:1H20M
"
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