Kimchi Deviled Eggs

• 6 hardboiled egg
• 3/4 cup sour kimchee
• 1/4 cup cream cheese
• sea salt
• sriracha sauce
• caviar (optional, for garnish)

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.

egg, sour kimchee, cream cheese, salt, sriracha sauce

Taken from www.food.com/recipe/kimchi-deviled-eggs-507324 (may not work)