Kimchi Deviled Eggs

Wondering how to make easy-to-peel hard boiled eggs? Try one of these methods.

  • Prep time: 10 minutes
  • Yield: 24 deviled eggs


For the deviled eggs:

  • 12 large eggs, hard boiled
  • 1/3 cup mayonnaise
  • 1 tablespoon gochujang, plus more to taste

For the garnish:

  • 1/2 cup finely diced kimchi
  • 1 bunch chives, cut into 3-inch sections or minced
  • 1 tablespoon white or black sesame seeds
  • 1 teaspoon Korean red chili, paprika, or cayenne (optional)


1 Separate the yolks and the whites: Peel the eggs and slice them in half. Place the yolks in the bowl of a food processor and arrange the whites on a platter.

2 Make the deviled egg filling: Add the mayonnaise and gochujang to the food processor with the yolks. Blend until smooth and creamy. (You can also use an immersion blender or mash thoroughly with a fork.)

Taste the filling and add additional gochujang to taste. If the filling seems loose or if it is very warm in your kitchen, cover and refrigerate it for 20 to 30 minutes to stiffen it up before piping.

3 Fill the eggs: Transfer the filling to a piping bag or a plastic zip-top bag (cut the corner of the bag after filling). Fill each empty egg white.

Spicy Deviled Eggs with Kimchi make a piping bag Deviled Egg Recipe with Kimchi fill the eggs

4 Garnish the eggs with kimchi: To finish, top each egg with about a teaspoon of diced kimchi, a piece of chive (or a sprinkling of chives, if minced), a sprinkling of sesame seeds, and chili powder (if using). The eggs will keep in the fridge for a couple of hours.

You can make and refrigerate the filling up to 8 hours in advance. These deviled eggs will keep, covered and ungarnished, for a couple of hours.

How to Make Deviled Eggs with Kimchi arrange the toppings Deviled Egg Recipe with Kimchi serve the deviled eggs