Mini Kimchi Deviled Eggs

Ingredients

Cooking Directions

1. Separate yolks from whites; set hollowed whites aside. Place yolks in a mixing bowl and mash together; add kimchi, green onions, and mayonnaise, season with salt and pepper, and stir to combine.

2. Fill each white with about 1 teaspoon of filling and top with a small sprinkle of candied bacon. Serve.

If you're not a fan of kimchi or you just love deviled eggs, try these tasty variations. For Spicy Deviled Eggs, add 1 tablespoon hot sauce and 2 teaspoons seeded and minced jalapeño to the filling. Mix 1/2 teaspoon cayenne pepper into the brown sugar before candying the bacon. For Herbed Deviled Eggs, add 1 teaspoon Dijon mustard, 1/2 teaspoon minced tarragon, and 1/2 teaspoon thinly sliced chives to the filling.

The Ultimate Secret Weapon

CANDIED BACON

makes about 1/2 cup

Whether you're making deviled eggs, churros, cupcakes, or corn dogs, candied bacon is a reliable way to turn any dish into a real crowd pleaser.

2 tablespoons vegetable oil

1/2 pound bacon, minced

11/2 tablespoons granulated sugar

1. Line a baking sheet with parchment paper.

2. Warm oil in a large skillet over medium-high heat. Add bacon and fry, stirring occasionally, for 6 to 8 minutes, or until crisp. Transfer to a paper towel and drain all but about 2 tablespoons of the bacon grease from the pan.

3. Return fried bacon bits to skillet and reduce heat to medium-low. Sprinkle sugar over top and stir. Continue stirring until sugar is melted and bacon is well coated, 3 to 5 minutes. Pour candied bacon onto the prepared sheet and spread in an even layer. Let cool and dry, about 30 minutes, before using. {Tip: Candied bacon can be stored in an airtight container for up to 3 days. If it begins to get sticky, spread onto a nonstick skillet and dry out over medium-low heat, stirring occasionally.}

Try swapping brown sugar for granulated sugar or mixing spices like cracked pepper or cayenne pepper with the sugar before adding to the skillet.