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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain and gently squeeze the kimchi of its liquid and process in food processor or blender until very finely chopped. Take out 1/4 cup and set aside for garnish. | 2. Slice each egg lengthwise in half. Pop out each yolk half and add to the food processor. Set each white on a serving platter. | 3. Add cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier. | 4. Use a teaspoon to carefully fill each egg white half with the kimchi mixture.If you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a ziploc bag with one corner cut off, and pipe it onto each egg white half. | 5. Sprinkle the remaining kimchee on top of the eggs. If desired, squirt a drop of two of Sriracha on each egg, and/or garnish with caviar for a little extra color and salty flavor. | 6. Refrigerate the stuffed eggs for at least 1 hour, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6		hardboiled	429.0	2.16	37.68	28.53
kimchee	3/4	cup	sour	-	-	-	-
cream cheese	1/4	cup		177.0	2.1	4.26	17.16
sea salt				-	-	-	-
sriracha sauce				-	-	-	-
caviar optional				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.