These Kimchi Deviled Eggs are a little sweet, a little spicy, and a whole lot of flavor. Classic deviled eggs get an upgrade with minced kimchi for more tang and texture. Perfect for spring!
What Are Deviled Eggs?
Did you know deviled eggs originated in ancient Rome? They would boil eggs and season them with spicy sauces for the start of a meal.
Nowadays, the classic preparation is to hard boil eggs, shell and halve them, and then use the yolks as a creamy paste to stuff the egg whites. Popular add-ins such as mustard, mayonnaise, and herbs are used to flavor the egg yolk filling. Deviled eggs are very popular at picnics or as an appetizer or side dish at holidays and parties.
Spice It Up Asian Style
In my family, we didn't grow up eating deviled eggs. But when I moved to San Francisco, picnic culture is so strong that it became a staple in my diet! Of course, I had to come up with my own version. And what better way than to add in some of my favorite Korean ingredients to put an Asian twist on it.
These Kimchi Deviled Eggs are very close to the classic ones we all love. But they get a boost of umami, tanginess, and texture thanks to kimchi and sesame oil. They're great as a snack, appetizer, or side dish. And they'd be perfect for any party or holiday - I especially love making these for Easter!
Ingredients
You only need a handful of ingredients to make these delicious Kimchi Deviled Eggs! Besides salt, pepper, and oil, you'll need:
- Eggs: I like using pasture-raised eggs for more nutrients and a deeper orange color.
- Mayonnaise: Makes the stuffing really creamy.
- Kimchi: Provides little bites of texture and acidity. They're also a great source of probiotics. Don't forget to save the brining liquid!
- Sugar: To balance out the savoriness. If your kimchi is more sour, increase the sugar.
- Sesame oil: A little goes a long way. I recommend using toasted sesame oil here - it provides more flavor since we won't be cooking the oil.
- Green onion: Traditional deviled eggs use chives as a garnish. For this recipe, we're using the dark green parts of green onion instead. Use a smaller sprig to mimic the look of chives.
- Gochugaru (optional): Gochugaru is Korean chili flakes. You can sub with paprika or omit if you don't have any.
How To Make Kimchi Deviled Eggs
These Kimchi Deviled Eggs are ready in a matter of minutes. They're so easy and only have a few steps!
- Hard boil the eggs. My favorite method is the Instant Pot - the shells slide right off and they're cooked perfectly every time.
- Prepare the eggs. Separate the egg yolks from the whites.
- Make the filling. Combine the egg yolks with mayonnaise, kimchi, sesame oil, sugar, salt, and pepper.
- Assemble. Stuff the egg whites and garnish with green onion and gochugaru (or paprika).
Top Tips
Tips For Boiling & Peeling Eggs
- Use "older" eggs - they'll make peeling a little easier than using eggs you just bought. If you can, buy eggs a week before you plan to make deviled eggs.
- Hard boil your eggs in the Instant Pot! They're steamed to perfection and it's a set-and-forget-it method. The shells also come off much easier and cleaner.
- But if you're going the stovetop method, use a large pot that can fit the eggs in a single layer. This ensures even heat distribution and cooking. Also, use cold water up to about an inch above the eggs.
- Transfer the eggs to an ice bath as soon as they're done cooking. Shocking the eggs stops the cooking process while resulting in a better texture and appearance. It'll also help with peeling. Let them sit for at least 15 minutes.
- How I peel my eggs: use the back of a small spoon to crack both ends of the egg. Look for the hollow area and create an opening. Then, at the opening, carefully slip the spoon in between the egg white and membrane. Continue around the whole egg, lightly pulling away with the spoon to crack and separate the peel.
Tips for the Yolk Filling
- When separating the egg yolks from the egg white, try not to scrape the yolks out with a spoon. This can leave "crumbs" behind. Instead, gently pull the egg white back and pluck the yolk out. It should come out in one clean piece.
- Use a food processor or fork to mash the egg yolks first. This ensures a creamy filling before adding in the remaining ingredients.
How Far Ahead Can I Make Them?
You can make these Kimchi Deviled Eggs up to a week in advance. Hard boil the eggs and peel them. Then store them uncut in an air-tight container in the fridge for up to a week.
Another option is to prepare and store the egg whites and yolks separately. Place the egg white halves in an air-tight container. Meanwhile, prepare the egg yolk filling and store it in a large piping bag or zip-top bag with all the air pressed out. Store each in the fridge for up to 2 days.
Completely assembled Kimchi Deviled Eggs can be made one day in advance. Store in a single layer in an air-tight container overnight.
How Long Are They Good For?
Deviled eggs will last up to two days in the fridge.
If you're serving them at a party, make sure to take them out in batches. If they sit outside for over two hours, they might not be considered safe to eat anymore, especially in hot weather. Have one tray of Kimchi Deviled Eggs out for party guests, and refill as needed.
Looking For More?
Looking for more great party food ideas that's similar to these Kimchi Deviled Eggs? Here are some more delicious options your guests will love!
- Healthy Banana Cake
- PB&J French Toast Casserole
- Pasta Salad
- Philly Cheesesteak Pizza
- Sausage, Apple, and Cranberry Stuffing
Kimchi Deviled Eggs
Ingredients
- 12 eggs
- ¼ cup mayonnaise
- ¼ cup kimchi finely minced
- 3-4 tbsp kimchi brine
- 1 tsp sugar
- ¼ tsp sesame oil
- ½ tsp salt
- ½ tsp pepper
- Green onion thinly sliced
- Gochugaru for garnish (optional)
Instructions
- Hard-boil the eggs. Stovetop: Place the eggs in a single layer in a large pot and cover with 1 inch of cold water. Bring to a boil, cover, then turn off the heat. Let sit for 10-12 minutes, then transfer immediately to an ice bath.Instant Pot: Place eggs in a steamer basket and add 1 cup of water to pot with a pinch of salt. Cover and seal, then cook on Manual - High Pressure for 8-9 minutes. Quick release, then transfer immediately to an ice bath.
- Once cooled, carefully peel the eggs and cut in half lengthwise. Tip: wipe the knife clean every time for a cleaner presentation.
- Gently pull the egg white back to easily spoon out the yolks. Set the egg white halves aside and add all the yolks to a bowl or food processor.
- To the yolks, add mayo, 3 tbsp kimchi brine (liquid) only, sugar, sesame oil, salt, and pepper. Either mix by hand or puree until smooth, adding more kimchi brine if too thick. Then stir in the minced kimchi and season to taste. Depending on how fermented your kimchi is, you may need more sugar.
- Spoon or pipe egg yolk mixture into egg white mixtures. Top with green onion and sprinkle with gochugaru.
Nutrition
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