Kimchi Deviled Eggs

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Switch up your usual deviled eggs with these kimchi deviled eggs! I love the spicy from the gochujang and zing from the kimchi. I def ate all of these.

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Kimchi Deviled Eggs
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Kimchi Deviled Eggs


  • 6 hard boiled eggs
  • 2 tablespoons mayo
  • 1 tablespoon kimchi juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon gochujang
  • juice of 1 lemon
  • top with black sesame seeds


  • Boil water and add your eggs in. Set a timer for 11 minutes. Remove, cool, crack and slice in half lengthwise.
  • In a mixing bowl, combine your egg yolks, mayo, kimchi, dijon, gochujang and lemon juice until a mixture is combined.
  • Pipe or spoon your mixture in the egg whites. Top with sesame seeds and serve.
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We used Happy Egg Organic Free Range Eggs for this recipe (take a closer look at that amazing yolk color!). These large brown, Grade A eggs come from hens living hormone, pesticide, & antibiotic-free on over 8 acres of pasture. The way the hens are raised make such a difference in both taste and look that once you try it, you just can’t go back.

You can find Happy Egg at Sprouts + Ralphs in the LA Location!

Keep up with me on instagram @lindseyeatsla!

This blog post is sponsored by Happy Egg Thank you for supporting the sponsors that allow Lindsey Eats LA to continue making delicious recipes!

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  1. Easter wishes back to you in Sweden! I hope you have a lovely Easter and that the kimchi bacon deviled eggs turn out wonderfully!