Kimchi Deviled Eggs

Ingredients

• 12 large eggs, hard boiled
• 1/3 cup mayonnaise
• 1 tablespoon gochujang, plus more to taste
• 1/2 cup finely diced kimchi
• 1 bunch chives, cut into 3-inch sections or minced
• 1 tablespoon white or black sesame seeds
• 1 teaspoon Korean red chili, paprika, or cayenne, optional

Directions

1. Peel the hard-boiled eggs, then cut them lengthwise through the center. Pop the yolks into a food processor bowl, and set the whites on a serving platter, cut sides up.
2. Add the mayonnaise and gochujang to the yolks, then process until the mixture is completely smooth and creamy. An immersion blender works too, or you can mash everything very thoroughly with a fork.
3. Taste the yolk mixture, then work in more gochujang if you want a stronger flavor. If the filling looks too soft, or the room is especially warm, cover it and chill for 20 to 30 minutes so it firms up enough to pipe cleanly.
4. Spoon the filling into a piping bag, or use a plastic zip-top bag and snip off a corner after it is filled. Pipe the mixture into the hollow of each egg white.
5. Finish each egg with about a teaspoon of diced kimchi, chive pieces or minced chives, sesame seeds, and chili powder if you are using it. The eggs can rest in the refrigerator for a couple of hours.
6. The filling can be prepared and refrigerated up to 8 hours ahead. Once assembled, these deviled eggs will hold, covered and without the garnishes, for a couple of hours.