wildbrine® Korean Kimchi Deviled Eggs
6 - 7 oz. (6 - 7 TBSP) wildbrine® Korean Kimchi, well-drained and chopped
12 eggs, hard-boiled and halved
4 strips cooked bacon, chopped into small bits
2 - 3 TBSP mayonnaise
Salt & Pepper to taste
Remove yolks from egg halves. Mash the yolks into a fine crumble using a fork. Add 5 oz. (5 TBSP) Kimchi, bacon bits, mayonnaise, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Garnish with remaining Kimchi or smoked paprika.