Spicy Korean Deviled Eggs are the perfect appetizers – they’re bite-size, delicious, a little spicy, and something unique your guests haven’t had before.
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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!?!”
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
boring 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.
Looking for another bite-size crowd-pleaser? Try my Sausage Stuffed Sweet Mini Peppers. It’s the most popular recipe on my site for good reason!
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- For the perfect hard-boiled egg: 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.
- You can find Gochujang in the Asian section of the grocery store, or you can get it here on Amazon.
- 9 hard-boiled eggs
- 4 tbsp mayo
- 1½ tsp Gochujang
- 2 tsp Sriracha
- 2 tbsp kimchi, chopped and packed in tablespoon
- 2 green onions, thinly sliced
- salt & pepper to taste
- paprika for garnish
- Slice each egg down the middle, length-wise. Pop the yolks out of each egg and add to a medium-sized mixing bowl. Mash with a yolk until there are no chunks.
- Add mayo, Gochujang, Sriracha, kimchi, green onions, and salt & pepper. Mix until thoroughly combined then add the kimchi and green onions.
- 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.