Spicy Gochujang Kimchi Deviled Eggs

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

Breakfast

Jammy Eggs with Chili Butter and Garlic Yogurt

Breakfast

Eggs En Cocotte (Baked Eggs)

Appetizers

Caesar Deviled Eggs

Breakfast

Pesto Eggs

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5 from 1 vote

Spicy Gochujang Kimchi Deviled Eggs

By: Lindsey Baruch

Switch up your traditional deviled eggs with these Spicy Gochujang Kimchi Deviled Eggs! We love the spice of gochujang and the zing of kimchi.

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 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

Calories: 170kcal, Carbohydrates: 2g, Protein: 10g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 283mg, Sodium: 180mg, Potassium: 116mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 405IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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