Deviled Eggs With Horseradish

Kimchi Devilled Eggs

Kimchi Devilled Eggs

Ingredients

SERVES 12

• 6 medium eggs
• 2 tsp hot smoked paprika
• 14g coriander, finely chopped
• ½ lemon, juiced
• 3 tbsp low-fat mayonnaise
• 50g kimchi, strained and chopped

Method

1. Fill a large saucepan with cold water and bring to the boil
2. Add the eggs to the pan, lower the heat to a simmer and cook for 12 minutes
3. Place in a colander under cold running water until completely cooled
4. Gently peel the shells off the eggs and discard
5. Slice the eggs in half and, using a teaspoon, scoop the egg yolks out
6. Place in a mixing bowl along with the paprika, coriander, lemon juice and mayonnaise
7. Mash everything together until you have a smooth and creamy mixture
8. Spoon or pipe the egg yolk mixture back in to the whites and top each one with 1 tsp of the kimchi and a sprinkle of the nigella seeds