Kimchi Deviled Eggs
Some Korean flair and added umami to your classic deviled eggs recipe!
Servings 12 deviled eggs
Calories 61kcal
Equipment
Ingredients
- 6 large eggs
- 1/3 cup kimchi divided and chopped
- 3 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1 teaspoon soy sauce or tamari
- 1-2 teaspoons chives chopped
- 1-2 teaspoons chili garlic oil optional
Instructions
- 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!
Video
[adthrive-in-post-video-player video-id="CcWX63gg" upload-date="2024-04-25T11:47:39.000Z" name="Kimchi Deviled Eggs.mp4" description="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!" player-type="default" override-embed="default"]
Notes
Storage
Prepared Deviled Eggs
These can be made in advance and stored in the fridge for up to 2 days, but we suggest assembling before serving.
Prepare in Advance
This is a great recipe to prepare in advance. You can hard-boil your eggs a few days in advance (hard-boiled eggs can be kept for a week in the fridge). You can prep the filling 2-3 days in advance, store the egg white separately from the filling, and assemble it before serving.
Substitutions
Kimchi: Use your favorite or a nice mild variety, which you can find in your local grocery store.
Garlic and Ginger: For the best texture, we suggest using ground and powdered, not fresh.
Chili Garlic Oil: Optional, but adds a great finishing flavor. Or you could finish with a little kimchi liquid.
Customize!
Use your favorite spicy kimchi and/or chili oil. Add more kimchi for even more Asian flavor.
Nutrition
Calories: 61kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 102mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 144IU | Vitamin C: 0.05mg | Calcium: 16mg | Iron: 1mg
