• 6 free-run eggs, hard boiled, peeled, cut in half lengthways
  • ⅓ cup Mighty Fine Kraut-Chi, drained, brine reserved
  • 3 tbsp Mighty Fine Kraut-Chi brine
  • ¼ cup good quality egg mayonnaise
  • Sea salt and black pepper to taste
  • A few sprigs fresh coriander, sprouts, or finely sliced green onion to garnish (optional)


Put eggs (at room temperature) in a small saucepan and cover with cold water. Bring to a boil over high heat; turn off the burner when the water reaches a boil and let sit for about 15 minutes. Set the eggs under running cold water until they're cold enough to handle, then peel. Place the Mighty Fine Kraut-Chi in a small sieve over a bowl and allow to drain; give it a little squeeze, then set aside. Scoop the yolks from the whites into a medium bowl. Set the whites aside on a serving plate. (If not using a deviled egg plate, spread some greens on your platter to keep the eggs from sliding.) Add the Mighty Fine Kraut-Chi brine and mayonnaise to the egg yolks. Mash until fully incorporated, then taste for salt and spice. To put the seasoned yolks back into the whites you can go fancy or homespun: fancy means using a piping bag, homespun means busting out a teaspoon. Fill each egg white with spicy yolks, then top with a pinch of the drained Mighty Fine Kraut-Chi. Add a few coriander leaves, micro-greens or finely sliced green onion for a fresh garnish.