Tuesday's Cupful: Extra Spicy Deviled Eggs

Spicy hard-boiled munchies

Kimchi spices and smoked salmon add some sizzle to these otherwise simple deviled eggs. Here’s the recipe:

What you will need:

1 wooden spoon
1 cutting board
1 metal spoon
1 medium-sized bowl
3 cups water
1 medium-sized sauce pan
8 large eggs
1 ziploc sandwich bag
1-2 tablespoons mayonnaise
2 teaspoons yellow mustard
2 tablespoons kimchi, minced (cabbage kind)
1 tablespoon thinly sliced smoked salmon
1 large serving plate
1 knife
Pinch of salt and pepper

Cooking and Directions:

Place eggs in sauce pan. Fill saucepan with 3 cups water and place on stove at high heat. Let water reach a rolling boil and reduce heat to medium-high. Eggs should cook for at least 10 to 15 minutes or until hard boiled inside. Once eggs have hard boiled, then remove them from heat. Position saucepan in kitchen sink and run eggs under cold water for 1 to 2 minutes. Next, carefully crack and peel off eggs’ shells. Discard shells. Slice each individual egg in half. Remove and collect hard yolks in small bowl. Empty egg whites should serve as edible foundation for deviled eggs. Combine egg yolks, mustard, kimchi, salt, pepper, and mayonnaise in bowl. Mash bowl’s contents with wooden spoon or metal fork until a smooth paste is formed. Pour yolk paste into Ziploc sandwich bag and cut off bottom edge of bag to delicately squeeze egg yolk paste into each egg white. Squeeze enough yolk paste to refill eggs. Top each deviled egg with small slices or shavings of smoked salmon. Chill in fridge or serve immediately.