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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.

Kimchi deviled eggs on a plate with sliced green onion and sesame seed garnish, top view.

Kimchi Deviled Egg Ingredients

Kimchi deviled egg prepped ingredients.

For the Pickled Veggies:

  • apple cider vinegar
  • white sugar
  • carrots
  • red radishes

For the Eggs:

  • eggs
  • mayonnaise
  • kimchi
  • green onions
  • sesame oil
  • Black sesame seeds and fresh cilantro – to garnish
Glass bowl with mashed, cooked egg yolk, kimchi, mayo and sliced green onions combined.

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!

Chopped kimchi on cutting board.

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 or at the above link.

Kimchi deviled egg close up.

Tips & Storage Info

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.

Kimchi deviled eggs on a plate with sliced green onion and sesame seed garnish.

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 sliced green onion garnish, kimchi in a bowl in the background.

The pickled veggies add the perfect touch of sweetness and tang to the savory filling so don’t skip this step! This recipe can easily be scaled up to make more eggs for larger gatherings.

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

Kimchi deviled eggs on a plate with sliced green onion and sesame seed garnish.

Kimchi Deviled Eggs

Joss D
Crunchy pickled veggies pair perfectly with the creamy egg yolk filling and the tangy flavors of Korean kimchi in these deviled eggs.
5 from 4 votes
Prep Time 18 mins
Cook Time 12 mins
Total Time 30 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
  • 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
    Small jar of matchstick carrots and daikon radish.

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 12 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.
    Glass bowl with cooked egg yolk.
  • 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
    Glass bowl with mashed, cooked egg yolk, kimchi, mayo and sliced green onions.
  • 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.
    Cooked egg white with egg yolk mixture in the middle.
  • Top the deviled eggs with the pickled veggies, black sesame seeds and fresh cilantro. Serve!
    Kimchi deviled eggs on a plate.

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.

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Recipe Rating




  1. 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.

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