You can't beat a classic Deviled Egg, unless you literally spice it up and make them into Kimchi Deviled Eggs. All you need is eggs, kimchi, some of its salty spicy brine and seasonings, a few garnishes if you fancy. Shall we?
Ingredients You Need for Kimchi Deviled Eggs
- eggs
- kimchi, plus its liquid
- mayonnaise
- gochujang
- scallions
Sesame seeds, nori, furikake, and cooked crisp bacon are optional garnishes!
Ingredients Notes and Resources
- Kimchi: cabbage kimchi, however fermented you like it, current favorite brand, Ocinet Kimchi 오씨네김치, pronounced "oh-she-nay," at either H-Mart or Hannam Chain Korean grocery stores
- Eggs. Pasture-raised eggs come from chickens that live outside, and generally eat whatever they find naturally. Egg size doesn't matter.
- Mayonnaise. I use a plant-based, avocado oil mayo because I am weird about raw eggs and avocado oil has more reported health benefits than the usual oils in regular mayonnaise. Japanese Kewpie mayo seems like it would be the right "Asian match" choice here. If MSG is okay for you, Kewpie is available on amazon.com, My current favorite mayonnaise is actually homemade aioli, but that seems a little douchefoodie for deviled eggs, so I like Sir Kensington's Classic Mayo
- Gochujang. This brand of gochujang I actually use and recommend, mostly because I look for products with no corn syrup and no wheat: O'Food Gochujang is sweetened with tapioca syrup rather than corn syrup, and does not contain wheat in the ingredients, though the label indicates that it's made in a facility that also processes wheat
- All other produce from local Los Angeles farmers' markets or organic at Whole Foods Market
How to Make Kimchi Deviled Eggs
The method for making Kimchi Deviled Eggs is essentially the same as making regular deviled eggs. Just add chopped kimchi to the yolks!
- Hard boil, peel, and halve eggs. It's better to err on the side of more-cooked than under-cooked on the yolks here
- Scoop out cooked egg yolks. Yolks that are cooked to just at the edge of velvety are best, since they will mix with other ingredients that will smooth out the yolks.
- Prepare Kimchi. While eggs are cooking, drain kimchi and save the "juice" in a separate bowl. Very finely chop kimchi.
- Make Kimchi Yolk Filling. Using a fork, mash cooked egg yolks with mayonnaise and gochujang; the mixture might seem a little dry which is okay. Add chopped kimchi and stir well. Add a little bit of the kimchi "juice" at a time until the yolk mixture is a creamy consistency. If the mixture still appears dry, add a little more mayonnaise.
- Fill Egg White Halves. Using two small spoons or a piping bag, fill egg while halves with Kmichi Egg Yolk Filling.
- Garnish with extra chopped kimchi, sliced scallions, and sesame seeds.
Best Way to Hard Boil Eggs
I hard boil eggs by lowering eggs into boiling water with a ladle, bringing the water back up to boil, then lowering heat to a gentle boil and cooking for whatever time. For deviled eggs, I cook the second time for 10 minutes.
Variations on Kimchi Deviled Eggs
- mix bacon and scallions into the yolks instead of as garnish
- add a dollop of gochujang/goh-chu-jang to the yolks, then add kimchi as a garnish
- miniaturize into true finger food by using quail eggs
To make the Kimchi Deviled Eggs "lighter":
- make "Angeled Eggs" by using avocado for half the egg yolks
- if you eat dairy, mix lowfat plain yogurt instead of mayonnaise to decrease the calories
If you're not into kimchi 1) why are we even friends? and 2) you can still celebrate National Deviled Egg Day with a classic deviled egg. No hate. At least not on the outside :)
This recipe for Kimchi Deviled Eggs is:
- dairy-free
- gluten-free
- lacto-ovo vegetarian if you leave out the bacon or substitute shiitake bacon
- keto-, paleo- and Whole30- friendly (just read the labels on the mayo, kimchi, and bacon to look out for sugar)
Kimchi Deviled Eggs Recipe
makes 12 kimchi deviled eggs
Servings: 4 servings
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- ¼ cup cabbage kimchi
- 2 slices bacon cut into ¾-inch wide pieces
- garnish: sliced scallions, toasted sesame seeds, fine julienned toasted nori, furikake
Instructions
- Hard boil eggs, cool, peel, and slice lengthwise into halves. Scoop out yolks into a bowl. Place egg white halves on a serving plate.
- While eggs are cooking, drain kimchi and save the "juice" in a separate bowl. Very finely chop kimchi.
- Using a fork, mash cooked egg yolks with mayonnaise; the mixture might seem a little dry which is okay. Add chopped kimchi and stir well. Add a little bit of the kimchi "juice" at a time until the yolk mixture is a creamy consistency. If the mixture still appears dry, add a little more mayonnaise.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!
Notes
Kimchi Deviled Eggs will keep in an air-tight container in the refrigerator for two days.
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