Pump Up Your Picnic: Kimchi Deviled Eggs

Ingredients

• 6 hard-boiled eggs
• peeled (or 12 kimchi pickled egg halves)
• 4 tablespoons Japanese kewpie mayo
• 3 tablespoons kimchi drained and finely chopped
• plus a little extra to garnish
• 2 tablespoons finely sliced scallions (white and light green parts)
• plus a little extra to garnish
• 1/2 teaspoon kosher salt

Instructions

1. Halve each egg lengthwise and carefully transfer the yolks into a medium mixing bowl.
2. Add mayonnaise and mash yolks using a fork until almost smooth.
3. Gently fold in the scallions and kimchi, then season with Kosher salt.
4. Spoon the yolk mixture back into the egg halves.
5. Garnish with more kimchi and scallions and serve.