Take deviled eggs to the next level by adding spicy kimchi into both the filling and using as a topping.
Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in the bowl of a food processor.
In the food processor bowl with the egg yolks, combine the kimchi and mayo. Pulse gently until you reach a smooth, thick consistency.
Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.
To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.