Spicy Gochujang Kimchi Deviled Eggs
on Apr 09, 2020, Updated Apr 14, 2025
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Switch up your traditional deviled eggs with these Spicy Gochujang Kimchi Deviled Eggs! We love the spice of gochujang and the zing of kimchi. You can prep your deviled eggs ahead of time by making the hard-boiled eggs and yolk mixture, then piping when it’s time to serve.
This recipe is inspired by an LA restaurant that was called Faith & Flower, they had delicious kimchi deviled eggs topped with sesame seeds! They have since closed, but this appetizer continues to be one I think about.
If you’re looking for another deviled egg recipe, try our Caesar Deviled Eggs.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Hard Boiled Eggs: With the yolks and whites separated.
For the Deviled egg mixture: In a bowl with the egg yolks, you’ll mix mayo, kimchi juice, gochujang, and freshly squeezed lemon juice with a pinch of kosher salt.
For topping: Black sesame seeds for color and crunch.
The full list of ingredients with exact quantities can be found on the recipe card below.
How to Make Kimchi Deviled Eggs
Step 1: Bring a medium pot of water to a boil. Once boiling, gently add in your eggs and set a timer for 11 minutes.
Step 2: Transfer the eggs to an ice bath, dry, crack, and slice in half lengthwise.
Step 3: Gently scoop out the egg yolks into a mixing bowl and combine with mayo, kimchi juice, gochujang, lemon juice, and kosher salt until incorporated.
Step 4: Transfer to a piping bag or plastic bag with the tip cut off. Pipe into the egg whites. Top with black sesame seeds, and serve.
The full detailed instructions can be found on the recipe card below.
More Egg Recipes
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Spicy Gochujang Kimchi Deviled Eggs
Ingredients
- 6 large eggs
- 2 tablespoons mayo
- 1 tablespoon kimchi juice, plus finely chopped kimchi, if preferred
- 1 tablespoon gochujang
- juice of 1 small lemon
- Kosher salt
- black sesame seeds, for topping
Instructions
- Bring a medium pot of water to a boil. Once boiling, gently add in your eggs and set a timer for 11 minutes.
- Transfer the eggs to an ice bath, dry, crack, and slice in half lengthwise.
- Gently scoop out the egg yolks into a mixing bowl and combine with mayo, kimchi juice, gochujang, lemon juice, and kosher salt until incorporated.
- Transfer to a piping bag or plastic bag with the tip cut off. Pipe into the egg whites. Top with black sesame seeds, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easter wishes back to you in Sweden! I hope you have a lovely Easter and that the kimchi bacon deviled eggs turn out wonderfully!
A delicious deviled egg recipe! I can have these on repeat. 🙂