Fill a large saucepan with cold water and bring to the boil. Add the eggs to the pan, lower the heat to a simmer and cook for 12 minutes. Place in a colander under cold running water until completely cooled.
Gently peel the shells off the eggs and discard. Slice the eggs in half and, using a teaspoon, scoop the egg yolks out. Place in a mixing bowl along with the paprika, coriander, lemon juice and mayonnaise.
Mash everything together until you have a smooth and creamy mixture. Spoon or pipe the egg yolk mixture back in to the whites and top each one with 1 tsp of the kimchi and a sprinkle of the nigella seeds.