|Posted on June 7, 2016 at 8:45 PM|
Bored of the old standard deviled egg? Well, these two types will certainly spice things up. One afternoon I had an immense craving for deviled eggs, and that is where this platter was born. Two of my favorites of all were the guacamole and Korean versions. The guacamole sounds just what it sounds like, avocado, cilantro, lime and itsurprisingly does play well with the egg. While the Korean egg is seasoned with a bit of gochujang (and/or Sriracha!) and finsihed off with sesame seeds and lightly pickled carrot and scallion.. would be perfect in a bibimbap!
Makes: 12 Deviled Eggs
Prep Time: 15 Minutes
Cook Time: 20 Minutes
By: Chef Hallie Norvet
6 Boiled Eggs, Halved, Yolks Moved to Separate Bowl and Whites Kept Yolk Side Up on A Plate or Tray
3 Tbsp Mayonaisse
1 Tbsp Cilantro, Chopped
1/2 Lime, Juiced
1/2 Tablespoon Gochujang
1/2 Tablespoon Sriacha
1 Carrot, Peeled and Fine Julienned
1/2 tsp Finely Chopped Ginger
4 Bulbs Scallion, Chopped Fine
Salt to Taste
1 Tbsp Sugar
1 Tbsp Rice Wine Vinegar
Sesame Seeds to Garnish
Take hardboiled yolks and blend or finely smash with mayonaisse. Separate mixture into two.
Take your preapared deviled egg filling and mix it with 1/2 avocado, cilantro and juice from one lime. Blend or smash with a fork until all ingredients are smooth. Season with salt and pepper to taste. Pipe filling into 6 egg white halves. Garnish with pickled red onion, cilantro or pico de gallo.
Take your preapared deviled egg filling and mix it with gochujang and sriracha. Blend or smash with a fork until all ingredients are smooth and integrated.
In a small bowl mix carrot, ginger, scallion, salt, sugar, rice wine vinegar until incorporated. Allow to quick pickle while all eggs are moved to the refrigerator to chill. In about 15 minutes, your pickles will be ready and you can top them on top of the Korean deviled eggs, along with another dash of sriracha and sesame seeds.