Spicy Korean Deviled Eggs
Spicy Korean Deviled Eggs are the bite-size appetizers that you know and love, but with Gochujang, kimchi, and sriracha thrown in for a delicious Korean kick!
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My family can’t get enough spicy food. We probably have 13 different bottles of hot sauce, including my favorite, Sriracha.
We also love all types of ethnic cuisine whether it’s Vietnamese, Italian, Mexican, etc. Pair that with my desire to add a new spin to a dish I already love and you get: Spicy Korean Deviled Eggs.
Whenever I make deviled eggs, I always make them spicy, but I wanted to make a new version that focused the flavors and heat specifically with Korean ingredients like kimchi and Gochujang (a spicy Korean red pepper paste).
The end result is not only a little spicy and super flavorful, but most importantly, it’s the best deviled egg I’ve ever had.
I should add that my family of four devoured the first batch so quickly, I had to make a new batch the very next day when my kids kept saying, “There’s no more deviled eggs!?!”
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Hard-boiled eggs (see “notes” for perfect hard-boiled eggs)
- Mayo
- Kimchi
- Gochujang
- Sriracha
- Scallions
- Salt, pepper, paprika
Even though they’re not very fancy, I love bringing deviled eggs to an event when I need an appetizer.
People gravitate to this finger food at parties and potlucks because they’re yummy, bite-size, and so…familiar – there’s something a little nostalgic about the food that you’ve been eating since you were a kid.
Classic deviled eggs have been an American tradition for decades, but wait until you try Spicy Korean Deviled Eggs. You might not go back to the original version again!
This recipe makes 18 deviled eggs. If you’re having a party, I highly suggest you double or triple the recipe to make sure you have more to add to the table when these miraculously disappear.
How to Make Perfect Hard-Boiled Eggs
- Set eggs in pot and cover with water. Bring water to a boil.
- When water starts to boil, put the lid on the pot, turn off the heat, and set a timer for 12 minutes.
- After 12 minutes, rinse under cold water and peel shells off while rinsing under cold water.
How Long are Deviled Eggs Good For?
Hard-boiled eggs are good for up to 7 days when stored in an air-tight container in the fridge, however, deviled eggs are only good for up to 3-4 days.
Looking for more crowd-pleasing bite-size appetizers?
- Goat Cheese Crostini with Balsamic Grape Tomatoes
- Sausage Stuffed Sweet Mini Peppers (shown below)
- Marinated Cheese & Olive Antipasto
- Pickled Mexican Hot Carrots
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NOTES:
- You can usually find Gochujang in the Asian section of the grocery store. If you can’t find it, you can get it HERE on Amazon.
Spicy Korean Deviled Eggs
Ingredients
Instructions
- Slice each egg down the middle, length-wise. Pop the yolks out of each egg half and add to a medium-sized mixing bowl. Mash with a fork until there are no chunks.
- Add mayo, Gochujang, Sriracha, kimchi, green onions, and salt & pepper. Mix until thoroughly combined.
- With a spoon, fill each egg cavity generously with the deviled egg mixture. After all the eggs have been filled sprinkle paprika over the tops for garnish. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission by linking to Amazon.com and affiliated sites.
One of my favorite foods are deviled eggs. You definitely mad them even better!