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Kimchi Deviled Eggs

Kimchi Deviled Eggs
  • Meal

    Breakfast and Brunch

  • Cusine



12 large eggs, hard boiled

1/3 cup mayonnaise

1 tablespoon gochujang, plus more to taste

1/2 cup finely diced kimchi

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

1 tablespoon white or black sesame seeds

1 teaspoon Korean red chili, paprika, or cayenne


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. 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. 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. 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. You can make and refrigerate the filling up to 8 hours in advance. These deviled eggs will keep, covered and ungarnished, for a couple of hours.