Name: Kimchi Deviled Eggs Recipe
Prep time: 10 min
Total time: 10 min
Yield: 24
Cuisine: Asian
Ingredients: For Deviled Eggs:; 12 large eggs; ⅓ cup mayonnaise; 1 tbsp gochujang; For Garnish:; ½ cup kimchi; 1 bunch chives; 1 tbsp white sesame seeds; 1 tsp Korean red chili

Kimchi deviled eggs are a bold and flavorful twist on the classic appetizer, combining the rich creaminess of traditional deviled eggs with the spicy, tangy kick of Korean cuisine. Perfect for any gathering, these eggs are sure to impress your guests with their unique taste and vibrant appearance.

Photos of Kimchi Deviled Eggs Recipe

One of the standout ingredients in this recipe is gochujang, a Korean red chili paste that adds a depth of flavor and heat to the filling. Kimchi, a staple in Korean cuisine, provides a crunchy, tangy topping that perfectly complements the creamy yolk mixture. You might need to visit an Asian supermarket or the international section of your local grocery store to find these key items.

Ingredients For Kimchi Deviled Eggs

Eggs: The base of the dish, providing a rich and creamy texture when blended with other ingredients.

Mayonnaise: Adds creaminess and binds the yolk mixture together.

Gochujang: A Korean red chili paste that brings heat and depth of flavor.

Kimchi: Fermented vegetables that add a tangy, spicy crunch to the topping.

Chives: Fresh herbs that offer a mild onion flavor and a pop of color.

White sesame seeds: Provide a nutty flavor and a bit of texture to the garnish.

Korean red chili: Adds extra heat and a vibrant red color to the final presentation.

One reader, Cristin Finch says:

These kimchi deviled eggs are a flavor explosion! The creamy yolk mixture with a hint of gochujang pairs perfectly with the tangy kimchi. The chives and sesame seeds add a delightful crunch. A must-try for any deviled egg lover!

Cristin Finch

Essential Techniques for Making Kimchi Deviled Eggs Recipe

Yes.

How to peel eggs: Gently tap the egg on a hard surface to crack the shell, then roll it to loosen the shell. Start peeling from the larger end where there is usually an air pocket, and remove the shell under running water to help remove small bits.

How to use a food processor: Place the egg yolks in the bowl of the food processor, add the mayonnaise and gochujang, and blend until smooth and creamy. Ensure the lid is securely in place before starting the processor.

How to use an immersion blender: Place the egg yolks, mayonnaise, and gochujang in a tall container. Insert the immersion blender and blend until smooth and creamy, moving the blender up and down to ensure even blending.

How to use a piping bag: Fill the piping bag with the yolk mixture, twist the top to close, and snip the tip or corner. Squeeze gently to fill each egg white with the mixture.

How to dice kimchi: Place the kimchi on a cutting board and use a sharp knife to cut it into small, even pieces suitable for garnishing the eggs.

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!

Preparation: 10 minutes

Cooking:

Total: 10 minutes

Serves:

Ingredients

For Deviled Eggs:

12large eggs,hard boiled
⅓cupmayonnaise
1tbspgochujang,plus more to taste

For Garnish:

½cupkimchi,finely diced
1bunchchives,cut into 3-inch sections or minced
1tbspwhite sesame seeds,or black
1tspKorean red chili,or paprika, or cayenne, optional

Instructions

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!

Recipe Notes

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.

Nutrition

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

Crucial Technique Tip for Perfecting Kimchi Deviled Eggs

For perfectly smooth and creamy deviled egg filling, make sure to blend the egg yolks thoroughly with the mayonnaise and gochujang. Using a food processor or an immersion blender ensures a uniform texture, but if you prefer to mash by hand, press the mixture through a fine-mesh sieve to eliminate any lumps.

Time-Saving Tips for Preparing Kimchi Deviled Eggs

Prepare the filling: Make the egg yolk mixture ahead of time and store it in the fridge. This way, you can quickly pipe it into the egg whites when ready.

Pre-chop garnishes: Dice the kimchi and chop the chives in advance. Store them in airtight containers to save time during assembly.

Use a food processor: Blend the yolks, mayonnaise, and gochujang in a food processor for a smoother and faster result.

Batch boiling: Boil the eggs in a large pot to cook them all at once, saving time compared to boiling in smaller batches.

Substitute Ingredients For Kimchi Deviled Eggs Recipe

12 large eggs - Substitute with 12 large tofu cubes: Tofu can mimic the texture of eggs and is a great vegan alternative.
⅓ cup mayonnaise - Substitute with ⅓ cup Greek yogurt: Greek yogurt provides a similar creamy texture with less fat and more protein.
1 tbsp gochujang - Substitute with 1 tbsp sriracha: Sriracha offers a similar spicy kick, though it lacks the fermented depth of gochujang.
½ cup kimchi - Substitute with ½ cup sauerkraut: Sauerkraut provides a similar tangy and fermented flavor profile.
1 bunch chives - Substitute with 1 bunch green onions: Green onions offer a similar mild onion flavor and can be used in the same way.
1 tbsp white sesame seeds - Substitute with 1 tbsp black sesame seeds: Black sesame seeds provide a similar nutty flavor and visual contrast.
1 tsp korean red chili - Substitute with 1 tsp cayenne pepper: Cayenne pepper offers a similar level of heat, though it lacks the specific flavor of Korean red chili.

How to Beautifully Present Kimchi Deviled Eggs

Use elegant serving platters: Arrange the egg whites on a sleek, minimalist platter to highlight the vibrant colors of the kimchi and chives.
Pipe with precision: Use a fine-tipped piping bag to fill the egg whites with the yolk mixture, creating a smooth and elegant swirl.
Garnish artistically: Place a small, precise mound of diced kimchi on each deviled egg, ensuring it is centered and balanced.
Chive placement: Cut the chives into uniform lengths and place them diagonally across the kimchi for a visually appealing contrast.
Sprinkle with finesse: Lightly dust each deviled egg with white sesame seeds and a pinch of Korean red chili powder, ensuring an even distribution for a professional finish.
Add microgreens: Incorporate a few delicate microgreens around the deviled eggs on the platter to add a touch of freshness and elevate the presentation.
Use contrasting colors: Choose a dark-colored platter to make the vibrant colors of the deviled eggs pop, enhancing the visual appeal.
Serve chilled: Ensure the deviled eggs are well-chilled before serving to maintain their shape and texture, providing a refreshing bite.
Create symmetry: Arrange the deviled eggs in a symmetrical pattern on the platter, creating a visually pleasing and organized presentation.
Highlight textures: Emphasize the creamy texture of the yolk mixture against the crunchy kimchi and the crisp chives, creating a delightful contrast in each bite.

Storing and Freezing Guidelines for Kimchi Deviled Eggs

To store leftover kimchi deviled eggs, place them in an airtight container and refrigerate for up to 3-4 days. The longer they sit, the more the filling will absorb the flavors of the kimchi, so they may taste even better the next day!
If you want to make the deviled eggs ahead of time, prepare the filling and store it separately in a sealed container in the fridge. Then, closer to serving time, pipe the filling into the egg whites and add the toppings. This will prevent the filling from making the egg whites soggy.
Unfortunately, deviled eggs don't freeze well due to their high moisture content. The egg whites can become rubbery and the filling may separate or become watery when thawed. It's best to enjoy these kimchi deviled eggs fresh or within a few days of making them.
If you have leftover kimchi or other ingredients like chives and sesame seeds, store them separately in the fridge and use them to garnish other dishes or make another batch of deviled eggs later in the week.

Interesting Trivia About Kimchi Deviled Eggs

A fun fact about this kimchi deviled eggs recipe is that it combines traditional Korean flavors with a classic American appetizer. The gochujang adds a spicy kick, while the kimchi provides a tangy crunch, making it a unique fusion dish that stands out at any gathering.

Is Making Kimchi Deviled Eggs at Home Cost-Effective?

This kimchi deviled eggs recipe is quite cost-effective for a household. The main ingredients like eggs, mayonnaise, and gochujang are relatively inexpensive and widely available. Kimchi and chives add a unique twist without breaking the bank. The approximate cost for a household of 4 people is around $10-$12. Overall Verdict: 8/10.

Are Kimchi Deviled Eggs Healthy or Unhealthy?

The kimchi deviled eggs recipe is a tasty twist on a classic appetizer, but it does have some aspects that could be considered unhealthy. Here's a breakdown:

Eggs are a nutritious food, providing protein, vitamins, and minerals. However, the yolks are high in cholesterol, which can be a concern for some individuals.
Mayonnaise is high in fat and calories, which can contribute to weight gain if consumed in excess.
Gochujang and kimchi add flavor and some beneficial probiotics, but they can also be high in sodium.

While this recipe is not inherently unhealthy when enjoyed in moderation, there are some modifications that could make it a bit more nutritious:

Use a reduced-fat or avocado-based mayonnaise to lower the calorie and fat content.
Incorporate more kimchi and less mayonnaise in the filling to increase the probiotic benefits and reduce the overall calorie count.
Opt for low-sodium kimchi to reduce the salt content of the dish.
Consider using fewer egg yolks and more egg whites in the filling to lower the cholesterol content. You can also replace some of the yolks with mashed avocado for a creamy texture and healthy fats.
Serve the deviled eggs alongside a variety of fresh vegetables to increase the fiber and nutrient content of the overall dish.

Editor's Opinion: Thoughts on the Kimchi Deviled Eggs Recipe

This kimchi deviled eggs recipe is a delightful fusion of traditional and Korean flavors. The creamy yolk mixture, enhanced by the spicy kick of gochujang, offers a unique twist on a classic appetizer. The addition of kimchi provides a tangy crunch, while the chives, sesame seeds, and Korean red chili add layers of texture and heat. It's a well-balanced dish that is both visually appealing and palate-pleasing. Perfect for adventurous eaters looking to elevate their appetizer game.

Enhance Your Kimchi Deviled Eggs Recipe with These Unique Side Dishes:

Miso Soup: Miso Soup: A warm, umami-rich soup that perfectly complements the tangy and spicy flavors of the kimchi deviled eggs. The tofu and seaweed add a delightful texture contrast, making each sip a comforting experience.

Korean BBQ Skewers: Korean BBQ Skewers: Juicy, marinated meat skewers grilled to perfection. The smoky, savory notes of the beef or chicken will harmonize beautifully with the creamy and spicy deviled eggs, creating a symphony of flavors.

Pickled Vegetables: Pickled Vegetables: A vibrant assortment of pickled vegetables like carrots, radishes, and cucumbers. The crisp, tangy bites will cleanse your palate and add a refreshing crunch to your appetizer spread.

Sticky Rice Balls: Sticky Rice Balls: Soft, chewy rice balls seasoned with a hint of sesame oil and soy sauce. These delightful morsels will provide a subtle, comforting backdrop to the bold flavors of the deviled eggs.

Mango Sorbet: Mango Sorbet: A refreshing, sweet dessert to round off your meal. The tropical mango flavor will cool your palate and offer a delightful contrast to the spicy and savory notes of the kimchi deviled eggs.

Delicious Alternatives to Kimchi Deviled Eggs Recipe

Spicy Korean Meatballs: These meatballs are packed with ground beef, gochujang, and garlic, then glazed with a sweet and spicy sauce. Perfect as an appetizer or main course.

Korean BBQ Chicken Wings: Juicy chicken wings marinated in a soy sauce and gochujang mixture, then baked to crispy perfection. Serve with a side of pickled vegetables for a complete experience.

Kimchi Fried Rice: A delightful mix of rice, kimchi, and vegetables, stir-fried to perfection. Top with a fried egg for an extra layer of flavor.

Gochujang Glazed Pork Belly: Tender pork belly slow-cooked and then glazed with a spicy gochujang sauce. Serve with steamed buns and pickled cucumbers for a mouthwatering treat.

Korean Scallion Pancakes: Crispy pancakes filled with scallions and a hint of gochujang. Serve with a soy-vinegar dipping sauce for a savory snack.

Ideal Main Courses and Desserts to Pair with Kimchi Deviled Eggs

Main Courses:

Korean BBQ Beef Bowls: Experience the rich flavors of Korean BBQ Beef Bowls. Marinated beef is grilled to perfection, delivering a smoky and savory taste. Serve it over a bed of steamed rice and top with sautéed vegetables like carrots, zucchini, and spinach. Add a drizzle of gochujang sauce for an extra kick. Garnish with sesame seeds and scallions for a delightful finish. This dish is a perfect blend of textures and flavors, making it a satisfying main course.

Spicy Kimchi Fried Rice: Delight in the bold and tangy flavors of Spicy Kimchi Fried Rice. This dish combines day-old rice with fermented kimchi, creating a harmonious balance of heat and acidity. Stir-fry with garlic, onions, and scallions for added depth. Incorporate protein options like pork belly or shrimp to elevate the dish. Finish with a fried egg on top and a sprinkle of sesame seeds for a complete meal that's both comforting and exciting.

Desserts:

Matcha Cheesecake: Elevate your dessert game with a Matcha Cheesecake. This fusion dessert combines the creamy texture of traditional cheesecake with the earthy, slightly bitter flavor of matcha green tea powder. The vibrant green color adds a visual appeal that is sure to impress. A graham cracker crust provides a delightful crunch, while the matcha-infused filling offers a unique twist. Top it off with a dollop of whipped cream and a sprinkle of matcha powder for an elegant finish.

Mango Sticky Rice: Transport your taste buds to Thailand with Mango Sticky Rice. This delightful dessert pairs sweet, juicy mango slices with sticky rice cooked in coconut milk. The rice absorbs the rich, creamy flavor of the coconut, creating a perfect balance of sweetness and texture. Garnish with a drizzle of coconut sauce and a sprinkle of toasted sesame seeds for added crunch. This dessert is not only delicious but also visually stunning, making it a perfect end to any meal.

Why trust this Kimchi Deviled Eggs Recipe:

This recipe combines the classic appeal of deviled eggs with the bold flavors of kimchi and gochujang. The creamy mayonnaise filling is perfectly balanced by the spicy kick of Korean red chili, making each bite a delightful experience. The addition of sesame seeds and fresh chives adds texture and a touch of elegance. Trust this recipe for its unique fusion of flavors and its easy-to-follow instructions, ensuring a crowd-pleasing appetizer every time.

Share your thoughts on this unique twist on a classic appetizer, Kimchi Deviled Eggs, in the Recipes Sharing forum section.

FAQ:

How do I make sure the eggs peel easily?

I find that using slightly older eggs (about a week old) makes them easier to peel. Also, after boiling, immediately transfer the eggs to an ice bath to cool them down quickly. This helps separate the membrane from the shell.

Can I make the filling without a food processor?

Absolutely! If you don't have a food processor, you can use an immersion blender or even mash the yolks thoroughly with a fork. Just make sure the mixture is smooth and creamy.

How spicy is this recipe?

The spiciness mainly comes from the gochujang and the Korean red chili powder. You can adjust the amount of gochujang to your taste. If you prefer it milder, start with less and add more as needed.

Can I make these ahead of time?

Yes, you can prepare the eggs and the filling a day in advance. Store the egg whites and the filling separately in the fridge. When you're ready to serve, just pipe the filling into the egg whites and add the garnishes.

What can I use instead of gochujang?

If you can't find gochujang, you can substitute it with Sriracha or another type of chili paste. Keep in mind that the flavor will be slightly different, but it will still add a nice kick to the deviled eggs.