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. This recipe is quick to prepare and is perfect for potlucks, dinner parties or at-home snacking.
This recipe makes 12 deviled eggs but can easily be scaled up to make more eggs for larger gatherings.
Ingredients
For the Pickled Veggies:
- apple cider vinegar
- white sugar
- carrots
- red radishes
For the Deviled Eggs:
- hard-boiled eggs
- mayonnaise
- kimchi
- green onions
- sesame oil
- black sesame seeds and fresh cilantro - to garnish
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!
The pickled veggies add the perfect touch of sweetness and tang to the savory filling so don't skip this step!
How to Make Them
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.
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.
Step 3
Add the mayo, kimchi, green onions and sesame oil. Mix until smooth. Season with salt, to taste.
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.
Tips
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.
- 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.
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.
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.
Did you and your guests enjoy these fusion kimchi deviled eggs? Let me know what you thought in the comments!
📋Recipe
Kimchi Deviled Eggs
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
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.
- 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
- 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.
- Top the deviled eggs with the pickled veggies, black sesame seeds and fresh cilantro. Serve!
Notes
- 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.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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Terri says
I love kimchi so this is right up my alley- yum!. I love how colorful they are too!
Joss D says
Thank you so much Terri!
nancy says
kimchi devilled eggs are lovely and i like the added kick of heat
Joss D says
Thank you!
Bernice says
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.
Joss D says
Thanks Bernice! It's one of our faves too.
Vanessa says
These disappeared incredibly quickly after placing them on the table! The kimchi and egg combo is delicious!
Joss D says
Glad to hear. Thanks Vanessa!