Savory Kimchi Deviled Eggs Recipe

I’ve always thought deviled eggs were the perfect party food, but lately I’ve been craving something with a bit more kick. That’s when it hit me – why not combine two of my favorite things: classic deviled eggs and spicy kimchi? The tangy crunch of Korean kimchi adds such a fun twist to these party staples. Plus, they’re super easy to make ahead of time, which is perfect when you’re juggling other dishes.

The best part about these kimchi deviled eggs is how they bring together familiar comfort food with unexpected flavors. My friends were skeptical at first, but now they specifically request these for our potlucks. And let’s be honest – regular deviled eggs are great, but sometimes you need to shake things up a little. If you’re ready to try something different but not too out there, these are just right.

What Kind of Eggs Should I Use?

For deviled eggs, you’ll want to start with large eggs that are at least a week old – fresh eggs can be tricky to peel after boiling. Regular white or brown eggs from the grocery store work perfectly fine here, though if you have access to farm-fresh eggs, just make sure to age them in your fridge for about a week before using. When it comes to boiling, older eggs tend to create a small air pocket between the shell and egg white, making them much easier to peel without damaging the white. If you’re buying eggs specifically for this recipe, check the carton’s date and pick one that’s been on the shelf a little while rather than the freshest dozen.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this Korean-inspired deviled eggs recipe:

• Apple cider vinegar: You can swap this with rice vinegar or white vinegar – just note that rice vinegar is milder, so you might want to add a touch more.
• Mayo: Greek yogurt works as a lighter alternative, though your filling will be a bit tangier. You could also use Kewpie mayo for an extra Asian twist.
• Kimchi: This is pretty key to the recipe’s character, but if you’re in a pinch, you could mix some sauerkraut with a bit of Korean red pepper powder (gochugaru). The taste won’t be exactly the same, but you’ll get a similar tangy-spicy kick.
• Sesame oil: While sesame oil gives a distinct nutty flavor, you can use regular olive oil – just add a sprinkle of toasted sesame seeds to make up for some of that nutty taste.
• Garnishes: No black sesame seeds? Regular ones work fine. Cilantro can be swapped with micro greens, chives, or even more green onions if you’re not a cilantro fan.
• Pickled vegetables: Feel free to switch up the carrots and radishes with other crunchy veggies like cucumber, daikon, or jalapeños for a spicier kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making kimchi deviled eggs comes from overcooking the eggs – aim for exactly 7 minutes in boiling water for perfectly set yolks that are still creamy enough to mash smoothly. Another common mistake is not draining the kimchi well enough before mixing it into the filling, which can make your mixture too wet and difficult to pipe – simply press it against a fine-mesh strainer to remove excess moisture. When making the pickled vegetables, resist the urge to slice them too thick as they won’t properly absorb the vinegar mixture, and remember to let them cool completely before adding them as garnish. For the smoothest filling, make sure your eggs and mayo are at room temperature before mixing, and always taste for seasoning before filling the egg whites – the salt content in kimchi can vary greatly, so you’ll need to adjust accordingly.

What to Serve With Kimchi Deviled Eggs?

These Korean-inspired deviled eggs make a fantastic appetizer or party snack, and they pair really well with other Asian-influenced dishes. I like to serve them alongside some crispy vegetable spring rolls or pot stickers for a fun appetizer spread. Since these eggs have bold flavors from the kimchi and sesame oil, they’re great with simple sides like cucumber slices or butter lettuce leaves that can help cleanse the palate. If you’re serving them at a party, try putting them on a platter with other finger foods like Vietnamese summer rolls or crispy wontons – the different textures and temperatures work really well together.

Storage Instructions

Keep Fresh: These kimchi deviled eggs are best enjoyed the day they’re made, but if you need to store them, place them in an airtight container in the fridge for up to 24 hours. The pickled veggies can be stored separately in their brine for up to a week in the refrigerator.

Prep Ahead: Want to get a head start? You can boil the eggs and make the pickled vegetables up to 3 days in advance. Keep the egg whites and prepared filling separate in the fridge, then pipe and garnish just before serving for the freshest presentation.

Transport: Taking these to a party? Pack the filled eggs in a single layer in a container with a tight-fitting lid. Add the garnishes just before serving to keep them looking fresh. Remember that deviled eggs can be a bit delicate, so try to avoid too much movement during transport.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 30-35 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1/4 cup granulated sugar
• 1/4 cup carrots, thinly sliced
• 1/4 cup radishes, thinly sliced
• 6 large hard-boiled eggs
• 3 tablespoons mayo
• 1/4 cup kimchi, finely chopped
• 2 tablespoons finely chopped green onions
• 1 tablespoon toasted sesame oil
• Salt, as needed
• Black sesame seeds for garnish
• Chopped fresh cilantro leaves for garnish

Step 1: Prepare the Pickled Vegetables

In a small bowl or jar, combine vinegar, water, and sugar.

Stir the mixture until the sugar fully dissolves.

Add the julienned carrots and radishes to the bowl and let them sit for 20 to 30 minutes to achieve a quick pickling effect.

While the veggies are pickling, you can proceed to boil the eggs.

Step 2: Hard-Boil the Eggs

Place the eggs in a pot and cover them with water, ensuring the water level is about 1 inch above the eggs.

Bring the water to a boil, then cover the pot with a lid, turn off the heat, and let the eggs sit to cook for 15 minutes.

Afterward, drain the hot water and run cool water over the eggs to cool them down.

Step 3: Prepare the Egg Whites and Yolks

Once the eggs are cooled, peel away the shells and carefully slice each egg in half lengthwise.

Gently remove the yolks, ensuring the egg whites remain intact.

Transfer the yolks to a medium bowl.

Step 4: Make the Yolks Filling

Mash the egg yolks completely with a fork until smooth.

Add mayonnaise, kimchi, chopped green onions, and sesame oil, mixing until you have a smooth and creamy mixture.

Season with salt to taste to enhance the flavor.

Step 5: Assemble the Deviled Eggs

Using a small spoon or a pastry bag, carefully transfer the egg yolk mixture back into the empty egg white halves.

The filling should be slightly heaped above the top of the egg white.

Step 6: Garnish and Serve

Top the filled deviled eggs with the pickled vegetables, a sprinkle of black sesame seeds, and fresh cilantro for added flavor and presentation.

Serve immediately and enjoy your deliciously unique deviled eggs!