Yield: 2 dozen (2 halves per serving) Prep time: 5 minutes Cook time: 11 minutes
12 large eggs
4 strips bacon
½ cup mayonnaise, homemade (here) or store-bought
1 teaspoon hot sauce, such as Frank’s RedHot, or more to taste
Fine sea salt
1½ cups chopped kimchi, homemade (here) or store-bought
Black sesame seeds (optional)
Korean red pepper flakes (see Note, here) (optional)
- Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove the pan from the heat. Cover and let the eggs cook in the hot water for 11 minutes.
- While the eggs are cooking, cook the bacon in a large skillet over medium-high heat until it’s crispy and the fat is rendered, about 4 minutes. Remove from the pan and, once cooled, crumble into very small pieces and set aside.
- When the eggs have cooked for 11 minutes, remove the eggs from the hot water and rinse them under cold water until cooled. Peel the boiled eggs and cut them in half lengthwise. Remove the yolks and place into a small bowl. Mash the egg yolks with the mayonnaise, crumbled bacon, and kimchi. Stir in the hot sauce to desired heat. Season with salt to taste.
- Fill the egg white halves with the yolk mixture and top each with about 1 tablespoon of the kimchi. Sprinkle with black sesame seeds and red pepper flakes, if using. Refrigerate until serving. Store in an airtight container in the fridge for up to 4 days.