These Kimchi Deviled Eggs are a delightful twist on a classic appetizer. They combine the creamy richness of deviled eggs with the spicy, fermented tang of kimchi, resulting in a flavor explosion that will leave you wanting more! I first tried these at a friend's potluck, and let me tell you, they were a total show-stopper. Everyone was raving about them. So I decided to recreate the magic at home, and now I'm sharing the recipe with you!
This recipe is surprisingly easy to make, even for beginner cooks. The ingredients are simple, and the process is straightforward. What makes these deviled eggs so special is the kimchi. Its unique flavor profile adds a wonderful depth and complexity to the classic deviled egg recipe. It’s a great way to introduce your friends and family to the wonders of Korean cuisine. Plus, they look absolutely stunning on a platter, perfect for parties or any special occasion. Prepare to be amazed!
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Wooden spoon
- Colander
- Hard-boiled eggs
Kimchi-Deviled-Eggs
A delightful fusion of classic deviled eggs and spicy kimchi, these Kimchi Deviled Eggs are easy to make, bursting with flavor, and perfect for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, hard-boil your eggs! Place 6 large eggs in a saucepan, cover with cold water, and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Drain the hot water and immediately run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs carefully. I usually gently tap them all over first, it helps!
- Next, cut the eggs in half lengthwise and carefully remove the yolks, placing them in a separate bowl. I like to use a small spoon for this, it makes it nice and neat. Don't lose any of that precious yolk!
- In that bowl with the yolks, add 1/4 cup of well-drained kimchi (finely chopped – I pulse mine in a food processor for a smoother consistency) 1 tablespoon of mayonnaise, 1 teaspoon of rice vinegar, 1/2 teaspoon of sesame oil, a pinch of salt, and a pinch of black pepper. Remember taste as you go, you can adjust things to your liking!
- Now, the fun part! Use a fork to mash the yolks and kimchi mixture until it's nice and creamy. If it seems a little dry, add a tiny bit more mayo until it reaches your desired consistency. You want it to be pipeable, my friend!
- Once it's smooth, spoon the kimchi yolk mixture back into the egg whites. I like to use a piping bag for this, it makes it look so fancy. But a spoon works just fine too. No judgement here.
- Finally, garnish your Kimchi Deviled Eggs! I love to sprinkle some sesame seeds and a few chopped scallions on top for extra flavor and visual appeal. Feel free to get creative with your garnishes – the possibilities are endless! And remember, a little goes a long way!
- Pop those beauties in the fridge for at least 30 minutes to chill before serving. This lets the flavors blend and makes them extra delicious! They're even better the next day, honest. Trust me on this one. Enjoy! (Seriously, you'll love them!)
📝 Notes
- For a smoother kimchi mixture, pulse the kimchi in a food processor before adding it to the yolks.
- Adjust the amount of mayonnaise to achieve your desired consistency.
- Feel free to experiment with different garnishes, such as sriracha or chili flakes, for added spice and visual appeal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They taste even better the next day!
🍎 Nutrition
Calories: 100kcal
Protein: 4g
Fat: 7g
Carbohydrates: 3g
Fiber: 1g
Calcium: 20mg
