Kimchi Deviled Eggs

1. 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. 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. 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. 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. 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. 6

   Refrigerate the stuffed eggs for at least 1 hour, then serve.

No additional tips available.