Say goodbye to boring deviled eggs, our Kimchi Deviled Eggs are our Asian-inspired, unique deviled eggs recipe that'll be loved by anyone who loves an umami-packed hand-held appetizer!
Bring on the New Year and the NYE Party appetizers! This unique deviled eggs recipe has been on my must-make board for a while now, and let me just say that I could not be happier that they've finally come to fruition! Our Kimichi Deviled Eggs are an umami-packed appetizer bite that is both beautifully colored and so uniquely delicious, for the kimchi lover and non! My 5-year-old, who isn't a fan of kimchi, loved helping to recipe these tasty bites, and declared they were her new favorite egg recipe!
- Eggs - Large eggs are the best for deviled eggs!
- Mayonnaise - The classic creamy component of a deviled egg. Add some from scratch flair by making your own!
- Kimchi - The Korean flair that adds a great crunch and texture to this classic appetizer! There are so many varieties of kimchi out there, so use your favorite, whether that's mild or spicy. For someone new to kimchi, this is a good intro brand that's nice and mild and found in most major grocery stores.
- Soy Sauce - Just a touch adds so much umami flavor to the egg filling! You can make these gluten-free by using a gluten-free soy sauce or tamari.
- Ground Ginger and Garlic Powder- Great complimentary flavors for kimchi and soy sauce!
- Chives- A great pop of color and flavor to finish the eggs with.
- Chili Garlic Oil - This is totally optional, but it adds even more Asian umami flavor! Just a little drizzle is highly recommended! This oil adds mostly flavor, less heat. But of course, use your favorite!
The Best Way to Hard Boil Eggs
After many years of making hard-boiled eggs, we have found that this is the way to get an easy-to-peel and perfectly cooked egg, every time!
Adding a pinprick to the end of the egg allows the natural air cell that exists at this end of the egg to be released during the cooking process. Not only does this help prevent your eggs from cracking while they boil and have a flattened end, but also it loosens the membrane attached to the white of the eggs making for a much easier peeling process!
Once you have pinpricked the large end of the egg, boil for 11 minutes and then drain, add cool water and ice to stop the cooking process. After a few minutes, they'll be ready to peel like a dream! As you can see from the picture above, these eggshells peeled off in nice big pieces!
Easy and Flavorful
Once you have halved your eggs and gently scooped out the yolks, then it's just a mash of the yolks and then the addition of all of the perfectly complimentary Asian-inspired flavors!
Fill those egg halves with the filling and then top with just a little more kimchi.
Finish off this unique deviled eggs recipe with some chopped chives and a little drizzle of your favorite chili garlic oil.
For Kimchi Deviled Eggs! Seriously so easy to make and the only way I want to have deviled eggs from now on. SO much incredible flavor packed into one delightful little bite!
When boiling eggs for hard-boiled eggs, have a pot big enough for them to boil in a singer layer. This will ensure even heating.
When slicing those hard-boiled eggs in half, be sure to use a nice sharp knife for a good clean cut. Then after each slice, clean your knife so that when you slice into your next egg, it will keep the yolk off of your egg whites.
These Kimchi Deviled Eggs make a great party appetizer, especially since they can be prepped ahead! You can hard boil eggs a few days in advance and just have them ready for when you want. Or you can prep it all in advance and store the egg whites separately from the filling and just assemble before serving.
While we just use a spoon to fill the halved egg whites, you can get fancy and use a piping bag to make them extra fancy.
A mild kimchi is not spicy and will be pleasing to all palates. But if you love the heat, then by all means use your favorite spicy kimchi! Or if you love the garlic, add an even bigger drizzle of your favorite chili garlic oil!
These will be sure to be a unique appetizer at any get-together and your kimchi-loving and non will be surprised at the unexpected but whole-heartedly welcomed new deviled egg flavors they'll find in these!
You Also Might Like
- Kimchi Grilled Cheese
- Kimchi Sloppy Joes
- Sweet Sesame Ginger Meatballs
- Instant Pot Gochujang Chicken Lettuce Wraps
- Homemade Crispy Sesame Chicken
Kimchi Deviled Eggs
- Hard Boil Eggs: Bring a pot of water to a boil. Using a push pin, gently poke a small hole in the large end of the egg. Add to boiling water and boil for 11 minutes. Drain the hot water and then fill the pot with cold water and ice to cool.
- Prep Eggs: Once eggs have cooled (at least 5 mins), gently peel and use a sharp knife to slice in half, lengthwise. Clean your blade after every slice to ensure yolk free egg whites. Gently remove the cooked yolks and add to a medium sized bowl.
- Mix Filling: Use a fork to mash the egg yolks and then add soy sauce, mayonnaise, ginger, garlic, and 1/2 of the finely chopped kimchi to the bowl with the egg yolks. Mix well.
- Fill Eggs: Use a spoon or a piping bag to add some of the filling (about a heaping tablespoon) to egg halves.
- Top Eggs: Top the eggs with the remaining chopped kimchi, chopped chives, and drizzle with some chili garlic oil.
- Serve and Enjoy!