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    In the Kitch » Recipes » Appetizers

    Updated: Jun 6, 2024 · Published: Feb 16, 2022 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Deviled Eggs

    Jump to Recipe

    Add a spicy twist to a classic party food by making this recipe for kimchi deviled eggs. The crunchy pickled veggies pair perfectly with the creamy egg yolk filling and the tangy flavors of Korean kimchi.

    Deviled eggs with kimchi, pickled veggies and cilantro on parchment.

    This kimchi recipe is quick to prepare and is perfect for potlucks, dinner parties, picnics or at-home snacking. It makes 12 deviled eggs but can easily be scaled up to make more eggs for larger gatherings. They would also be a nice addition to Korean-Themed Meals.

    This fusion dish combines the creamy texture of traditional deviled eggs with the spicy, umami flavor of kimchi, the end result being a unique and flavorful appetizer.

    These Korean kimchi dumplings and kimchi cheese spread are also unique fusion appetizers that I think you'll enjoy. You can also check out more of my kimchi recipes.

    Jump to:
    • Kimchi Deviled Egg Ingredients
    • Add Ins
    • How to Make Them
    • Joss' Tips
    • Storage Info
    • More Kimchi Recipes to Try
    • 📋Recipe

    Kimchi Deviled Egg Ingredients

    Kimchi deviled egg ingredients prepped and labeled.
    • large eggs - Hard-boiled.
    • for the pickled veggies - Apple cider vinegar, white sugar, carrots and red radishes.
    • mayonnaise - You can also substitute with Miracle Whip if you prefer, but keep in mind it is more sweet and tangy than mayo.
    • kimchi - Using different types and ages of kimchi will slightly alter the resulting flavor profile of the deviled eggs, so feel free to experiment with a few different kinds. Fresher kimchi will be crunchier and lend a milder taste to the filling while using an older jar of kimchi will give a stronger tangy and fermented taste to the resulting kimchi deviled eggs. Either way, the combination of kimchi and eggs is a match made in heaven!
    • green onions - Gives a nice bite of flavor and texture to the egg mixture.
    • sesame oil - Toasted.
    • black sesame seeds and fresh cilantro - To garnish.

    *Check recipe card for ingredient amounts.

    Chef's Note: The pickled veggies add the perfect touch of sweetness and tang to the savory filling so don't skip this step!

    Add Ins

    If you can find it and are a fan of spice, adding a tablespoon of gochujang paste to the filling will add another depth of flavor to your kimchi deviled eggs.

    This red chili paste is a staple ingredient in Korean cuisine and can usually be found in Asian specialty food stores, the international section of many supermarkets.

    How to Make Them

    Pickle the Veggies

    Julienned veggies in jar with pickling brine.

    Step 1. In a small bowl or jar, add the vinegar, water and sugar. Stir until the sugar dissolves. Add the julienned carrots and radishes and let sit for 20 to 30 minutes. In the meantime, you can hard-boil the eggs.

    Cooked egg yolk in a spoon over bowl.

    Step 2. Carefully remove the egg yolks from the sliced, hard-boiled eggs, making sure to keep the cooked egg white intact. Transfer the egg yolks to a medium bowl and mash them completely with a fork.

    Make the Egg Mixture

    Deviled egg mixture in bowl.

    Step 3. Add the mayo, kimchi, green onions and sesame oil. Mix until smooth. Season with salt, to taste.

    Deviled egg mixture in cooked egg white.

    Step 4. Use a small spoon or pastry bag to transfer the egg yolk mixture into the empty egg white halves. The filling should come a little above the top of the egg.

    Kimchi deviled eggs and scissors cutting cilantro.

    Step 5. Top the deviled eggs with the pickled veggies, black sesame seeds and fresh cilantro. Serve!

    Deviled egg with kimchi and pickled veggies held by cooking tweezers.

    Joss' Tips

    To hard boil the eggs:

    1. Place them in a pot and cover with water by 1”.
    2. Bring to a boil, cover with a lid and turn the heat off. Let them sit there and cook for 15 minutes.
    3. Drain the eggs and run cool water over them. Peel the eggs and then slice them in half lengthwise.

    Using a pastry bag to pipe your filling into the eggs will ensure the cleanest and most appealing presentation. However, if you do not have a pastry bag available, simply filling a plastic sandwich bag and carefully cutting off the corner to make a small hole will also suffice.

    Storage Info

    • Be sure to refrigerate your kimchi deviled eggs and consume them within a couple of days, while the pickled veggies are still crisp and fresh, or to a maximum of 4 days.
    • Store them in a sealed container to maintain freshness for as long as possible.
    Kimchi deviled eggs on a plate with kimchi in a small bowl in the background.

    More Kimchi Recipes to Try

    • Kimchi rice bowl with chicken breast.
      Kimchi Rice Bowl
    • Kimchi omelette on plate with fork.
      Kimchi Omelette
    • Kimchi grilled cheese sandwiches stacked on serving tray with skewer.
      Kimchi Grilled Cheese Sandwiches
    • Sliced kimchi pizza on round serving board.
      Kimchi Pizza

    If you tried this fusion 🥚 Kimchi Deviled Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Deviled eggs with kimchi, pickled veggies and cilantro on parchment.

    Kimchi Deviled Eggs

    Joss Dyckson
    Crunchy pickled veggies pair perfectly with the creamy egg yolk filling and the tangy flavors of Korean kimchi in these kimchi deviled eggs. They're perfect for parties, picnics and barbecues!
    5 from 5 votes
    Prevent your screen from going dark
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    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Side Dish
    Cuisine American, Italian, Korean, Spanish
    Servings 12 deviled eggs
    Calories 74 kcal

    Ingredients
     
     

    For the Pickled Veggies

    • ½ cup apple cider vinegar
    • ¼ cup water
    • ¼ cup white sugar
    • ¼ cup carrots - julienned
    • ¼ cup radishes - julienned

    For the Eggs

    • 6 large eggs - hard-boiled
    • 3 tablespoons mayonnaise
    • ¼ cup kimchi - finely chopped
    • 2 tablespoons green onions - finely chopped
    • 1 tablespoon sesame oil
    • salt - to taste
    • black sesame seeds - to garnish
    • fresh cilantro leaves - chopped (to garnish)

    Instructions
     

    For the Pickled Veggies

    • In a small bowl or jar, add the vinegar, water and sugar. Stir until the sugar dissolves.
      ½ cup apple cider vinegar, ¼ cup water, ¼ cup white sugar
    • Add the julienned carrots and radishes and let sit for 20 to 30 minutes. In the meantime, you can hard-boil the eggs.
      ¼ cup carrots, ¼ cup radishes
      Julienned veggies in jar with pickling brine.

    For the Eggs

    • To hard boil the eggs, place them in a pot and cover with water by 1”. Bring to a boil, cover with a lid and turn the heat off. Let them sit there and cook for 15 minutes.
      6 large eggs
    • Drain the eggs and run cool water over them. Peel the eggs and then slice them in half lengthwise.
    • Carefully remove the egg yolks from the sliced eggs, making sure to keep the cooked egg white intact. Transfer the egg yolks to a medium bowl and mash them completely with a fork.
      Cooked egg yolk in a spoon over bowl.
    • Add the mayo, kimchi, green onions and sesame oil. Mix until smooth. Season with salt, to taste.
      3 tablespoons mayonnaise, ¼ cup kimchi, 2 tablespoons green onions, 1 tablespoon sesame oil
      Deviled egg mixture in bowl.
    • Use a small spoon or pastry bag to transfer the egg yolk mixture into the empty egg white halves. The filling should come a little above the top of the egg.
      Deviled egg mixture in cooked egg white.
    • Top the deviled eggs with the pickled veggies, black sesame seeds and fresh cilantro. Serve!
      Deviled eggs and scissors cutting cilantro.

    Notes

    • See tips for hard boiling eggs in the post.
    • Using a pastry bag to pipe your filling into the eggs will ensure the cleanest and most appealing presentation. However, if you do not have a pastry bag available, simply filling a plastic sandwich bag and carefully cutting off the corner to make a small hole will also suffice.
    • Be sure to refrigerate your kimchi deviled eggs and consume them within 2 to 4 days, while the pickled veggies are still crisp and fresh. Store them in a sealed container to maintain freshness for as long as possible.
    • If you can find it and are a fan of spice, adding a tablespoon of gochujang paste to the filling will add another depth of flavor to your kimchi deviled eggs.

    Nutrition

    Calories: 74kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 94mgSodium: 61mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 593IUVitamin C: 1mgCalcium: 17mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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    Comments

      5 from 5 votes (1 rating without comment)

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      Recipe Rating




    1. Terri says

      March 21, 2022 at 6:54 am

      I love kimchi so this is right up my alley- yum!. I love how colorful they are too!

      Reply
      • Joss D says

        March 21, 2022 at 9:08 am

        Thank you so much Terri!

        Reply
    2. nancy says

      March 16, 2022 at 1:02 pm

      kimchi devilled eggs are lovely and i like the added kick of heat

      Reply
      • Joss D says

        March 16, 2022 at 1:34 pm

        Thank you!

        Reply
    3. Bernice says

      March 16, 2022 at 10:05 am

      My favourite easy appetizer with an extra kick of kimchi spice...yes please! They not only look great....but they're so darn tasty. My kids inhaled these.

      Reply
      • Joss D says

        March 16, 2022 at 12:42 pm

        Thanks Bernice! It's one of our faves too.

        Reply
    4. Vanessa says

      March 15, 2022 at 3:21 pm

      These disappeared incredibly quickly after placing them on the table! The kimchi and egg combo is delicious!

      Reply
      • Joss D says

        March 15, 2022 at 3:46 pm

        Glad to hear. Thanks Vanessa!

        Reply

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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