Korean-Style Deviled Eggs

Color coordinating deviled eggs with decorative elements is NEVER a waste of time.

Too pretty to not post multiple pics, Korean-style Deviled Eggs belong on any lunch platter or picnic plate; they "go" with everything. Just boil your fresh, cage-free eggs the foolproof way - place in a saucepan covered with water by an inch or two and bring to a boil. Cover immediately and remove from heat. Let sit for 10 minutes or so, drain, and peel under cool running water or in a large bowl of ice water. This method ensures tender whites and yolks and banishes worries of overcooking and the dreaded "dark ring" that plagues poorly prepared hard boiled eggs. Carefully scoop out the yolks and mix well in a bowl with equal parts mayonnaise and gochujang aka Korean chile paste (now found in the refrigerated section/produce aisle of most supermarkets). Stir in a few drops of sesame oil. If needed season with salt. Per 6 eggs you'll want roughly 3 T. each of mayo and chile pepper paste. Return seasoned yolks back to eggs, stuffing in center, and sprinkle generously with crushed black pepper, sesame seeds and cayenne pepper.