If you love deviled eggs, but are tired of making the same recipe, we’ve got a wonderful twist on the classic dish. These kimchi deviled eggs perfectly incorporate some of the ingredients used in traditional deviled eggs with a few exciting new flavors, making them an extra special delight. The combination of Cabot White Oak Cheddar and kimchi - a popular Korean dish consisting of fermented napa cabbage, garlic, onions, chili paste, and daikon radish - takes these deviled eggs up a few notches. After you make them, please feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter!
To make 12 kimchi deviled eggs, you’ll need: 6 large eggs, 1 tablespoon white vinegar, 2 tablespoons Cabot Plain Lowfat Greek Yogurt, 2 tablespoons mayonnaise, salt, pepper, 3 tablespoons Cabot White Oak Cheddar (finely grated), and 3 tablespoons kimchi (finely chopped).
Boil and peel the eggs as instructed in the recipe directions below. After peeling eggs, slice each egg in half and place the yolks into a medium bowl and set the whites aside on a serving dish.
Add the Cabot Plain Lowfat Greek Yogurt, mayonnaise, salt, and pepper to the yolks, mashing with a fork until smooth. Then add the grated Cabot White Oak Cheddar and chopped kimchi and stir to combine. Spoon the yolk mixture into each egg white half and garnish with sliced green onion or additional shredded cheddar, if desired.
Want another delicious deviled eggs recipe upgrade? Try our Cabot Yogurt Curry Deviled Eggs for a welcome twist on this standard appetizer. As a cooperative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on these kimchi deviled eggs, so please rate and review the recipe once you’ve made them.
6 large eggs
1 tablespoon white vinegar
2 tablespoons Cabot Plain Lowfat Greek Yogurt
2 tablespoons mayonnaise
pinch of salt
⅛ teaspoon freshly ground black pepper
3 tablespoons finely grated Cabot White Oak Cheddar
3 tablespoons finely chopped kimchi
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
PLACE eggs in a medium saucepan. Cover with cold water and vinegar. Bring to a boil over high heat. Immediately reduce to medium high and simmer for 10 minutes.
DRAIN the boiled water and run cold water over the eggs for about 1 minute. Peel the eggs under a stream of cold running water.
SLICE each egg in half and pop the yolks into a medium bowl. Set the whites aside on a serving dish.
ADD the yogurt, mayonnaise, salt and pepper to the yolks. Mash with a fork until smooth. Add the cheddar and kimchi. Stir to combine.
SPOON the yolk mixture into each egg white half. Garnish with sliced green onion or additional cheddar.
Recipe and photo courtesy of Caroline Hurley.
White Oak Cheddar is a staple in our house and Sriracha Sauce...These deviled eggs were devoured by all after making them! Great recipe for a party.