Kimchi Deviled Eggs

By lihui

24 Person

30 Minutes

0 Calories

You can never have too many recipes for deviled eggs, and here's one with a spicy twist. Pick up some fresh kimchi and a jar of Korean gochujang at the store, and you'll be set! These kimchi deviled eggs transcend your average deviled egg by incorporating classic Korean ingredients such as kimchi, sesame, and gochujang, a Korean chili paste.

Ingredients

Garnish

1 tsp. Korean red chili, paprika, or cayenne
1 tbsp. White or black sesame seeds
1 Bunch chives, cut into 3-inch sections or minced
1/2 cup Finely diced kimchi

Deviled eggs

1 tbsp. Gochujang
1/3 cup Mayonnaise
12 Large eggs, hard boiled

Method

01

Separate the yolks and the whites: Peel the eggs and slice them in half. Place the yolks in the bowl of a food processor and arrange the whites on a platter.
02

Make the deviled egg filling: Add the mayonnaise and gochujang to the food processor with the yolks. Blend until smooth and creamy. (You can also use an immersion blender or mash thoroughly with a fork.) Taste the filling and add additional gochujang to taste. If the filling seems loose or if it is very warm in your kitchen, cover and refrigerate it for 20 to 30 minutes to stiffen it up before piping.
03

Fill the eggs: Transfer the filling to a piping bag or a plastic zip-top bag (cut the corner of the bag after filling). Fill each empty egg white.
04

Garnish the eggs with kimchi: To finish, top each egg with about a teaspoon of diced kimchi, a piece of chive (or a sprinkling of chives, if minced), a sprinkling of sesame seeds, and chili powder (if using). The eggs will keep in the fridge for a couple of hours.

Related Tags

Kimchi Deviled Eggs

4.1

( By lihui )

01 Information

Grade easy
Serving 24 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Garnish

1 tsp. Korean red chili, paprika, or cayenne

1 tbsp. White or black sesame seeds

1 Bunch chives, cut into 3-inch sections or minced

1/2 cup Finely diced kimchi

Deviled eggs

1 tbsp. Gochujang

1/3 cup Mayonnaise

12 Large eggs, hard boiled

03 Method

Step 1

Separate the yolks and the whites: Peel the eggs and slice them in half. Place the yolks in the bowl of a food processor and arrange the whites on a platter.

Step 2

Make the deviled egg filling: Add the mayonnaise and gochujang to the food processor with the yolks. Blend until smooth and creamy. (You can also use an immersion blender or mash thoroughly with a fork.) Taste the filling and add additional gochujang to taste. If the filling seems loose or if it is very warm in your kitchen, cover and refrigerate it for 20 to 30 minutes to stiffen it up before piping.

Step 3

Fill the eggs: Transfer the filling to a piping bag or a plastic zip-top bag (cut the corner of the bag after filling). Fill each empty egg white.

Step 4

Garnish the eggs with kimchi: To finish, top each egg with about a teaspoon of diced kimchi, a piece of chive (or a sprinkling of chives, if minced), a sprinkling of sesame seeds, and chili powder (if using). The eggs will keep in the fridge for a couple of hours.

04 Author

lihui

19 Recipes

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