We’re bringing a little culture to your eggs with these Probiotic Deviled Eggs Two Ways: Sauerkraut and Kimchi. Loaded with fermented goodness and so much flavor, these epic bites take a classic to a whole new place!
After living in Southern California for over 5 years now, I think I have a pretty firm grasp on how things work out here. I also am fairly certain than when the Easter bunny arrives here this week, he expects a certain level of culture when lands here in our beach cities. I intend to give him just that.
Probiotic Deviled Eggs!!! Eggs with Culture! Get it? Oh man – I am punny, huh? ha
beautiful plate by Amy Hamley Ceramics
Really though, if you can’t make something that’s already amazing even better – why bother even food blogging, am I right? Seriously, this next level stuff here, folks. I’m calling these delicious Probiotic Rich Deviled Eggs my Eggs with Culture: Two Ways. I originally thought of the Sauerkraut Deviled Eggs, because I always have sauerkraut on hand. It’s one of my very favorite ways to include probiotics in my diet. I choose sauerkraut and other fermented foods over a probiotic capsule supplement, any day.
I knew the tart and punchy bite of the sauerkraut would be incredible with the deviled eggs. And boy, I was right! Rather than vinegar the brine goodness is an almost better solution, if you ask me.
But, then as I would testing and tasting, the idea for the kimchi deviled eggs popped into my mind, because we also always have kimchi around. Kimchi is another one of my favorite ferments to have at the ready. Kimchi is a Korean spicy fermented cabbage. I love kimchi on salads, but it’s also wonderful in my Cauliflower Fried Rice, in eggs, like frittatas or my mini egg bites and in various Korean-inspired soups. Of course, the kimchi made a wonderful addition to deviled eggs and so pretty, too.
Probiotic Deviled Eggs are an amazing way to use up the leftover Easter eggs and get in some healthy, cultured probiotic-rich fermented goodness. The kids will love them and they are classy enough to serve to guests.
Of course, I highly recommend when making your Probiotic Deviled Eggs to make your hard boiled eggs in an Instant Pot, if you have one. Major game changer. Perfectly cooked every time. Easy to peel.
I go with a fair amount of the brine from both the sauerkraut and the kimchi, it makes for a softer filling on the deviled eggs, but the flavor is top notch. If you want a thicker filling, so you can pipe it in and make it all fancy, go with 1 tablespoon of the brine. Up to you.
And of course, have fun with toppings. Add a bit more of the sauerkraut and the kimchi, microgreens or other herbs like chives or scallions, parsley or cilantro. Sea salt and black pepper are a must and maybe even a little sriracha or hot sauce for some kick.
I hope you LOVE these Probiotic Sauerkraut and Kimchi Deviled Eggs as much as we do. I can promise, they will bring a little culture to your life, too!
Probiotic Deviled Eggs // Sauerkraut Deviled Eggs
Ingredients
- 6 pasture raised hard boiled eggs
- ⅓ cup avocado oil mayo
- ¼ cup sauerkraut, finely, roughly chopped
- 1-2 tablespoons* fermented brine from the sauerkraut
- 2 teaspoons whole grain or Dijon mustard
- sea salt & fresh ground pepper, to taste
options for garnish:
- addiitonal chopped sauerkraut
- slivered green onion or chives
- paprika for sprinkling on top of prepared egg
- crumbled crispy bacon
Instructions
- Peel the eggs, slice them lengthwise, and gently remove the yolks, transferring them to a mixing bowl. Arrange the empty egg whites on a platter, cut-side up and place in the fridge while you make the filling.
- Using a fork, mash the yolks until they are completely crumbled. Add the mayonnaise, saurkraut, brine, mustard and mix together until you form a smooth paste. Add sea salt and black pepper, to taste. Mix together until well blended. Set aside. Alternatively for a super smooth filling, mix with an immersion blender or small food processor.
- Transfer the egg yolk filling to a plastic bag or piping bag fitted with a tip.
- Pipe the yolk filling into each egg white, filling the cups so that the filling mounds a little over the top.
- Alternatively, you can scoop the filling into the egg whites with a small spoon.
- Garnish with additional sauerkraut, chives and any other toppings you would like.
Notes
Probiotic Deviled Eggs // Kimchi Deviled Eggs
Ingredients
- 6 hard boiled pasture-raised eggs
- ¼ cup avocado oil mayo
- ¼ cup kimchi, roughly chopped
- 1-2 tablespoons* fermented brine from the kimchi
- sea salt & fresh ground pepper, to taste
options for garnish:
- addiitonal chopped kimchi
- slivered green onion or chives
- microgreens
- toasted black sesame seeds
- Sriracha or other chili sauce
- crumbled crispy bacon
Instructions
- Peel the eggs, slice them lengthwise, and gently remove the yolks, transferring them to a mixing bowl. Arrange the empty egg whites on a platter, cut-side up and place in the fridge while you make the filling.
- Using a fork, mash the yolks until they are completely crumbled. Add the mayonnaise, kimchi, brine, mustard and mix together until you form a smooth paste. Add sea salt and black pepper, to taste. Mix together until well blended. Set aside. Alternatively for a super smooth filling, mix with an immersion blender or small food processor.
- Transfer the egg yolk filling to a plastic bag or piping bag fitted with a tip.
- Pipe the yolk filling into each egg white, filling the cups so that the filling mounds a little over the top.
- Alternatively, you can scoop the filling into the egg whites with a small spoon.
- Garnish with additional kimchi, toasted black sesame seeds, micro greens or scallions and any other toppings you would like.
Notes
