Kimchi Deviled Eggs

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

5 from 5 votes

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, potlucks, picnics and barbecues!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish

Cuisine: American, Italian, Korean, Spanish

Servings: deviled eggs

Calories: 74kcal

Author: Joss Dyckson

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)

US Customary - Metric

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.
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