How To Make Kimchi Deviled Eggs
Give a Korean twist to a classic appetizer with these kimchi deviled eggs. The yolks are mixed with mayo and gochugang chili paste for a treat with a kick!
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.
Add the mayonnaise and gochujang to the food processor with the yolks. Blend until smooth and creamy. Or 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 the kitchen, cover and refrigerate it for 20 to 30 minutes to stiffen it up before piping.
Transfer the filling to a piping bag or a plastic zip-top bag with corner snipped. Fill each empty egg white.
To finish, top each egg with about a teaspoon of diced kimchi, a piece of chive, a sprinkling of sesame seeds, and chili powder.
Serve and enjoy!
- The eggs will keep in the fridge for 2 hours. Or make and refrigerate the filling up to 8 hours in advance.
- These deviled eggs will keep, covered and ungarnished, for a couple of hours.
- Calories: 62.64kcal
- Fat: 5.08g
- Saturated Fat: 1.19g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.61g
- Polyunsaturated Fat: 2.07g
- Carbohydrates: 0.66g
- Fiber: 0.20g
- Sugar: 0.19g
- Protein: 3.36g
- Cholesterol: 94.25mg
- Sodium: 89.43mg
- Calcium: 20.03mg
- Potassium: 66.17mg
- Iron: 0.53mg
- Vitamin A: 41.44µg
- Vitamin C: 0.35mg
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