Crab Rangoon Kimchi Deviled Eggs
LEVEL: Easy 30 MINS 12 Servings
Surprise your guests with a new way of having a deviled egg - we guarantee they won't go back to anything else! Mix the traditional ingredients with crab meat and pipe inside the eggs. A great blend of textures and flavors.
Ingredients
- 6 Eggs, Hard Boiled
- 4 TBSP Cream Cheese
- 2 TBSP Mayo
- ½ TSP Soy Sauce
- 1 TBSP Kimchi, Finely Chopped
- 6 oz. Crab Meat (Special)
- 1TBSP Scallion, Finely Chopped
- To Taste - Sea Salt & Black Pepper
Garnish
Scallions, Finely Chopped
Eggs
- Place eggs into a heavy saucepan, being careful to not break any shells
- Add cold tap water to just above the eggs
- Place on medium-high heat and bring to a boil
- Boil for 1 minute, then remove pan from heat
- Cover with lid and let stand for 17 minutes
- Remove eggs to a separate bowl filled with cold water and ice – let chill for 10 minutes
- Peel eggs, removing all traces of external shell
- Cut eggs in half – reserving the whites (to hold the filling) and the yolks (for the filling itself)
Rangoon Filling
- Place egg yolks, cream cheese, mayo, soy sauce in a shallow mixing bowl
- Mash with a fork until mixture comes together and is smooth in appearance
- Add the kimchi, crab meat, and scallions…mix lightly
- Season with salt and pepper to taste
- Refrigerate for at least 1 hour
Final Assembly
- Place egg white halves onto a plate or platter
- Remove egg filling mixture from refrigerator
- Using two spoons (dipped in cold water to prevent sticking), fill each egg to desired level
- Garnish with finely chopped scallions
