Traditional deviled eggs get a fun and delicious twist with the addition of spicy Korean kimchi. This dish is just the thing to shake you out of your summer is almost over blues and make you thrilled you signed up to bring the deviled egg tray to your next backyard party.
I'm Korean and grew up in a house where we always had kimchi in the refrigerator. Always. My mom owned a Korean grocery store where she, along side one or two other women, always made the kimchi herself right there in the kitchen. It's made by rubbing leaves of cabbage with a mix of salt, Korean spices, and other flavorings, and then letting it ferment for any where from a few days to a few months. The result is pungent, spicy, fermented goodness; perfect for serving along side all sorts of dishes. You can buy it at most Asian grocery stores or make it yourself.
I actually couldn't handle spicy Korean foods when I was young, but I finally discovered my love for kimchi and everything Korean when I was in college. The angels were singing and my mom could finally say I was her daughter.
Now, I can't get enough of the stuff. I find myself craving kimchi all the time and love just eating kimchi with a bowl of white rice. Or on toasted bread. Or, on deviled eggs!
Deviled eggs have always been one of my favorite things to eat. I love biting into the soft cooked egg whites and creamy filling. Just like everything else on the food scene now, I love seeing how people are getting really adventurous and creative with deviled eggs. The possibilities are endless.
These kimchi deviled eggs were insanely good! I might always make my deviled eggs like this from now on. You get crazy flavor with each bite and I absolutely love the yolk filling here. There's another surprise ingredient, along with the kimchi, that kicks these deviled eggs up a notch. I hope you give these deviled eggs a try. Enjoy!
Kimchi Deviled Eggs
Makes 14 deviled eggs
7 large eggs
2 heaping tablespoons mayonnaise
1 to 2 teaspoons yellow mustard (depends on your taste)
1/4 teaspoon vinegar (white or brown rice vinegar)
1 tablespoon gochujang
1 tablespoon sesame oil
1 cup kimchi, roughly chopped
Crispy bacon strips, crumbled into bits (optional)
Diced chives for garnish
Place the eggs in a small pot and fill it with cold water. Bring the pot to a boil over high heat. Once the water starts boiling, turn to heat to low and let the eggs cook for about 6 minutes. Remove from the heat and slowly pour out the hot water and fill the pot with cold water, covering the eggs for about a minute or two.
Peel the eggs, slice them lengthwise, and gently remove the yolks, transferring them to a mixing bowl. Arrange the empty egg whites on a platter, cut-side up.
Using a fork, mash the yolks until they are completely crumbled. Add the mayonnaise, yellow mustard and vinegar and mix together until you form a smooth paste. Add the gochujang and mix together until well blended. Set aside.
Using a small- to medium-sized skillet, heat the sesame oil over medium high heat and sauté the chopped kimchi for 3 to 4 minutes, or until heated through. Remove from the heat and set aside. This quick cooking deepens the flavor of the kimchi.
Transfer the egg yolk filling to a plastic bag or piping bag fitted with a tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic zip top bag, snip one corner off with a pair of scissors.
Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, you can scoop the filling into the egg whites with a small spoon.
Garnish each deviled egg with the sautéed kimchi and top with the crispy bacon bits and chives. Serve immediately.
- The sesame oil is key to this recipe. Try not to use olive oil or vegetable oil when sautéing your kimchi.
(Image credits: Alice Choi; Emily Han)