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    Home » Appetizers

    Published: Feb 16, 2022 · Modified: Nov 27, 2023 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. This recipe is quick to prepare and is perfect for potlucks, dinner parties or at-home snacking.

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

    This recipe makes 12 deviled eggs but can easily be scaled up to make more eggs for larger gatherings.

    Jump to:
    • Ingredients
    • How to Make Them
    • Tips
    • Add Ins
    • Storage Info
    • 📋Recipe

    Ingredients

    Kimchi deviled egg prepped 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

    Julienned veggies in jar with pickling brine.

    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

    Cooked egg yolk in a spoon over bowl.

    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

    Deviled egg mixture in bowl.

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

    Step 4

    Deviled egg mixture in cooked egg white.

    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.

    Step 5

    Deviled eggs and scissors cutting cilantro.

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

    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.

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

    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.

    Deviled eggs with kimchi and pickled veggies on parchment-lined dish.

    Did you and your guests enjoy these fusion kimchi deviled eggs? Let me know what you thought in the comments!

    📋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 deviled eggs.
    5 from 5 votes
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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

    • 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

    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.

    Keyword eggs, kimchi
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    HUNGRY FOR MORE? TRY OUR:

    • Kimchi Rice Bowl
    • Korean Kimchi Omelette

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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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