Go Back
–+ servings
Six Kimchi Deviled Eggs on a white plate, topped with shredded carrots, crispy bits, and sliced jalapeños. The plate sits on a blue and white cloth.
Print Recipe
No ratings yet

Kimchi Deviled Eggs

Deviled Eggs Layered with kimchi, pickled Asian vegetables and crispy onions.
Cook Time30 minutes
Course: Appetizers, Asian Cuisine, Snack
Cuisine: American Food, Asian, korean
Keyword: Healthy Deviled Eggs Recipe, Kimchi Deviled Eggs
Servings: 4
Cost: $15

Ingredients

  • 12 hard boiled eggs
  • 1 cup seed oil free mayo Chosen Foods is my preferred mayo
  • 2 tbsp Cleveland Kitchen Kimchi or your preferred clean ingredient Kimchi
  • 1 tbsp Kimchi juice
  • 1-2 tbsp Melinada's Gochujang Hot Sauce equivalent to a drizzle on each egg
  • ⅛ cup Cleveland Kitchen Pickled Asian Vegetables
  • ⅛ cup Mekhela Crispy Onions available on Amazon

Instructions

  • Boil the Eggs: Bring a pot of water to a rolling boil. Turn off the heat and let the eggs sit in the hot water until fully cooled. This creates perfectly cooked yolks every time.
  • Peel and Slice: Remove the shells then slice each egg in half lengthwise. Gently scoop out the yolks and transfer them to a bowl.
  • Mix the Filling: Add mayo, chopped kimchi, and kimchi juice to the bowl. Stir mixture together until everything is smooth and creamy.
  • Fill the Eggs: Spoon the yolk mixture into the empty egg whites.
  • Top and Finish: Add a light drizzle of the Gochujang hot sauce, a few pickled Asian vegetables, and a sprinkle of crispy onions.