Recipe: Kimchi Deviled Eggs

• 12 eggs, hard-boiled and halved
• 6 - 7 Tbsp. Wildbrine Mild White Kimchi, well-drained and chopped
• 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.) Wildbrine Mild White 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.