**after peeling the eggs and before halving them, soak them in the Farmhand Organics Beets brine to your desired shade of pink.

Halve the eggs. Mash the egg yolks in a bowl. Stir in the sauerkraut, liquid and mustard. Season to taste with the salt and pepper. If the mixture seems too dry, add more sauerkraut liquid.

Spoon the  mixture into the egg halves. Top with the thyme leaves and smoked paprika. Serve immediately.

Spicy Kimchi Potato Salad

adapted from New York Times recipes

• ⅔ cup mayonnaise
• 3 tablespoons finely chopped scallion whites (slice and save greens for garnish)
• 2 tablespoons chopped Farmhand Organics Organic Spicy Napa Kimchi or Farmhand Organics Organic Daikon Kimchi
• 1 ½ tablespoons ketchup
• 2 teaspoons lime juice, more to taste
• 1 ½ teaspoons Farmhand Organics Sriracha
• ¼ teaspoon kosher salt, more as needed
• 2 pounds small waxy white or yellow potatoes, roughly about the same size

1. In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
2. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
3. Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.