Kimchi Deviled Eggs

Carolyn Haas


I love deviled eggs and this recipe features a favorite Korean twist.


★★★★★ 2 votes

10 Min
10 Min
Stove Top


  • 7
  • 2 Tbsp
    mayonnaise (light is ok)
  • 1-2 tsp
    mustard (yellow or dijon)
  • 1/2 tsp
    rice vinegar
  • 1 Tbsp
    gochujang (available in asian markets)
  • 1/2 - 1 Tbsp
    sesame oil
  • 1 c
    kimchi, finely chopped
  • ·
    crumbled bacon, for garnish (optional)
  • ·
    chopped chives, for garnish

How to Make Kimchi Deviled Eggs


  1. Boil eggs by your favorite method, cool. Peel the eggs, slice them lengthwise, and gently remove the yolks, transferring them to a mixing bowl. Arrange the empty egg whites on a platter, cut-side up.
  2. Using a fork, mash the yolks until they are completely crumbled. Add the mayonnaise, yellow mustard and vinegar and mix together until you form a smooth paste. Add the gochujang and mix together until well blended. Set aside.
  3. In a skillet, heat the sesame oil over medium high heat and sauté the chopped kimchi for 3 to 4 minutes, or until heated through. Remove from the heat and set aside.
  4. Transfer the egg yolk filling to a plastic bag or piping bag fitted with a tip.Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic zip top bag, snip one corner off with a pair of scissors.
  5. Pipe the filling into each egg white, so that the filling mounds a little over the top. Or, you can scoop the filling into the egg whites with a small spoon.
  6. Top each deviled egg with the sautéed kimchi and sprinkle with the crispy bacon bits and chives. Best served while kimchi is still warm.

Printable Recipe Card

About Kimchi Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Korean

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