Deviled Kimchee Eggs
From Square Peg (Makes 24 pieces)
12 hard boiled eggs, halved and yolks set aside
1 Tbsp. whole grain mustard
1/2 cup mayonnaise
4 cup crème fraiche
1/2 Tbsp. lemon zest
1 Tbsp. chives, finely chopped
1 Tbsp. tarragon, chopped
1 Tbsp. parsley, chiffonade
1 tsp. salt
1 tsp. ground black pepper
1/4 inch slab bacon
Vegetable or canola oil
Pass yolks through a fine meshed sieve. Combine remaining ingredients with the yolks in a large mixing bowl, excluding egg whites. Taste for seasoning, and then scoop into whites.
Lightly coat a medium skillet and heat over medium-high. Place bacon in pan and cook until crispy, about 3 minutes per side. Top each egg with a piece of bacon. Serve.
Tagged as:
| Side dish
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