Soy-Marinated Deviled Eggs

In a large pot, fill halfway with water and add salt. Bring to a rolling boil over high heat.

Carefully lower eggs into boiling water using a slotted spoon to prevent shells from cracking. Boil for exactly 12 minutes, maintaining a steady, gentle simmer.

While eggs are cooking, in a small sauce pot, add soy sauce, mirin, sugar and water, bring up to a simmer. Remove from the heat, then add onion, garlic, chili, ginger, and sesame oil.

When eggs are cooked, immediately transfer the boiled eggs into an ice water bath to stop the cooking and ensure easy peeling. When eggs are fully cooled (approx. 10 mins), gently crack shells all over and peel under cold running water.

Add eggs in the marinade and cover. Let it marinade overnight in fridge.

Take the overnight marinated eggs out of the fridge. Remove from the marinade and gently pat it dry.

Slice eggs in half lengthwise. Gently separate yolks into a bowl, arranging white halves on a platter.

Place yolks into a food processor, add mayonnaise, Dijon mustard and egg marinade. Process until completely smooth and velvety. Season with salt to taste, pulsing once more to incorporate.

Transfer filling into a piping bag fitted with a tip. Pipe generous mounds into each egg white half.

Top each egg with chopped kimchi, crispy bacon, and chopped chives.