optional garnish: diced chives and/or chili powder
Instructions
Hard boil eggs according to your favorite method. I like to put them all in a pan, cover with water, heat to boiling, cover the pan and turn off the heat. Leave for 12-15 minutes, depending on egg size, then put in a cold water bath until ready to peel.
Meanwhile, heat sesame oil in a separate pan and cook kimchi until it begins to brown/crisp a bit (8 minutes or so). Put in a small bowl and keep aside.
Wipe out skillet and cook the 2 slices of bacon. Allow to cool and crumble into a small bowl.
Peel eggs and slice in half. Place whites on a platter and yolks in a medium bowl.
Mash up yolks with a fork until just bits. Add yogurt, vinegar, sriracha, half the cooked kimchi and salt, and mix well. Taste and adjust.
Carefully put the yolk mixture into quart Ziploc bag, and snip off a corner for an impromptu pastry bag. Fill the egg whites with the yolk mixture.
Top with remaining kimchi and bacon. Sprinkle with chives and/or a bit of chili powder, if desired.