It was a great weekend: I had Wednesday through Monday off, so I went back up to San Francisco and was in town to watch the Forty-Niners beat the New Orleans Saints with 10 seconds left in the NFC Divisional Playoffs this past Saturday, at home in SF. Normally I have possibly less than 0% interest in football, but I’ll admit (with my slightly more than 0% knowledge of football) that it was an epic game. Mike has been a fan since his diaper days… and was almost in tears when the Niners won. It was cute. I was happy to share the moment with him, and am rooting for the Niners to make it to Superbowl XLIV!
At halftime we made kimchi bacon deviled eggs, something I’ve been craving since I found the recipe on MomofukuFor2 several months ago (I was technically searching for bacon-wrapped kimchi kushiyaki when it popped up, and it seemed like the next best thing).
I’m posting the original recipe here, though my only suggestion is that you can be much more liberal with the kimchi count… other than in the garnish, we could scarcely taste it in the filling, and improvised with a few dabs of sriracha sauce before popping those puppies in our mouths. Try 2 or even more tablespoons of kimchi for 2 eggs… depending on your spice tolerance!
Kimchi Bacon Deviled Eggs (from MomofukuFor2)
- 2 eggs
- 1 tablespoon chopped napa cabbage kimchi
- 1 bacon rasher fried until crisp and chopped up
- 2 mint leaves, roughly chopped
- 1 tablespoon mayonnaise
- Hard boil the eggs using your favourite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.
- When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.
- Gently peel your eggs and let them cool.
- Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.
- Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.
- Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.
The finished product:
Bon Appetit :)