Good Morning America Recipes

Mini Kimchi Deviled Eggs

Mini deviled eggs may be among the best appetizers ever.

GMA Recipes Brunch
|
Servings:Over 8
Difficulty: Easy
Cook Time: min

Mini deviled eggs may be among the best appetizers ever invented. A bit of kimchi and a candied-bacon topping add a wonderful umami twist to this classic American hors d'oeuvre.

Ingredients

  • Deviled Quail Eggs
  • 24 hard-boiled quail eggs, peeled and halved lengthwise
  • 1/4 cup chopped kimchi*
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons mayonnaise (regular or light)
  • Salt and pepper, to taste
  • Topping
  • 1/4 cup Candied Bacon
  • *Available at Asian markets and many major supermarkets, this beloved Korean staple has a sweet yet sour flavor. It's made from crunchy fresh Napa cabbage brined then soaked in a rich and fiery chili-garlic sauce.
  • 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.

    Recipe Summary

    Main Ingredients: kimchi, deviled quail eggs, candied bacon

    Course: Brunch, Appetizer/Starter, Party Platter


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