Kimchi Deviled Eggs

5 from 9 votes

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.

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 48

Author Jessica Kwon

Ingredients

12 eggs
¼ cup mayonnaise (Kewpie mayonnaise recommended)
¼ cup kimchi finely minced
3-4 tablespoon kimchi brine
1 teaspoon sugar
¼ teaspoon toasted sesame oil
½ teaspoon salt
½ teaspoon pepper
1 green onion thinly sliced
Gochugaru for garnish (optional)

US Customary - Metric

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 9 minutes. Quick release and transfer immediately to an ice bath for 5-10 minutes.
Once cooled, carefully peel the eggs. Rinse to remove any egg shells and pat dry with a paper towel to prevent egg whites from sliding. Then cut each egg in half lengthwise. 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 tablespoon kimchi brine (liquid) only, sugar, sesame oil, salt, and pepper. Either mix by hand or puree until smooth, adding more kimchi brine until you reach your desired consistency. 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.

Video

Nutrition