Tired of the same old deviled eggs? Get ready to electrify your taste buds! We’re taking the beloved party classic and giving it a sensational Korean-inspired makeover. Imagine creamy, rich egg yolks whipped with savory mayonnaise, studded with crispy bacon, and then hit with the funky, spicy crunch of kimchi. It’s a flavor explosion of tangy, savory, and spicy notes in one perfect bite. This is the appetizer that will have everyone asking for the recipe!
Ingredients
• For the Deviled Eggs
• 12 large eggs
• 4 strips bacon
• ½ cup / 115g mayonnaise
• 1 teaspoon hot sauce, such as Frank’s RedHot, or more to taste
• Fine sea salt, to taste
• For the Garnish
• 1½ cups / 225g chopped kimchi, drained
• Black sesame seeds, for sprinkling
• Korean red pepper flakes (gochugaru), for sprinkling
Instructions
1. Cook the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil, then immediately turn off the heat, cover the pan, and let the eggs stand for 11 minutes.
2. Prepare the Bacon: While the eggs cook, fry the bacon in a skillet over medium-high heat until crisp, about 4-5 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into fine pieces.
3. Cool & Peel: After 11 minutes, transfer the eggs to an ice water bath to stop the cooking process. Let them cool completely, then carefully peel under cool running water.
4. Make the Filling: Slice the peeled eggs in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter. Mash the yolks with a fork until they form a fine crumble.
5. Combine : To the mashed yolks, add the mayonnaise, crumbled bacon, and hot sauce. Mix until smooth and creamy. Season with salt to taste.
6. Assemble & Garnish: Spoon or pipe the yolk mixture evenly into the egg white halves. Top each deviled egg with a generous spoonful of chopped kimchi. Garnish with a sprinkle of black sesame seeds and Korean red pepper flakes, if desired. Serve immediately or chill until ready to serve.
Nutritional Information
• Yield: 24 deviled eggs
• Serving Size: 2 halves
• Calories: 155 kcal
• Protein: 7g
• Fat: 13g
• Carbohydrates: 2g
• Note: is an estimate and may vary based on used.
Pro Tips
• For an ultra-smooth filling, press the cooked egg yolks through a fine-mesh sieve or whip the yolk mixture in a small food processor.
• To make peeling easier, use eggs that are at least a week old. The membrane of older eggs doesn’t cling as tightly to the shell after cooking.
• For a beautiful presentation, use a piping bag with a star tip to fill the egg whites instead of a spoon.
• Make-ahead friendly: The egg whites and the yolk filling can be prepared a day in advance. Store them separately in airtight containers in the refrigerator and assemble just before serving for the best results.
FAQ
Q: Can I make these kimchi deviled eggs ahead of time
A: Yes, this recipe is make-ahead friendly. You can prepare the cooked egg whites and the yolk filling up to one day in advance. Store them in separate airtight containers in the refrigerator and assemble just before you plan to serve them for the best results.
Q: How do I get a super smooth deviled egg filling
A: For an ultra-smooth and creamy filling, press the cooked egg yolks through a fine-mesh sieve before mixing them with the mayonnaise and other ingredients. You can also whip the yolk mixture in a small food processor until it’s completely smooth.
Q: What makes peeling hard-boiled eggs easier
A: To make peeling easier, use eggs that are at least a week old, as the membrane doesn’t cling as tightly to the shell. Additionally, transferring the eggs to an ice water bath immediately after cooking helps the shells pull away more cleanly.
Q: How spicy are these deviled eggs
A: The spice level is easy to customize. The heat comes from the hot sauce in the filling and the kimchi topping. You can add more or less hot sauce to your taste and choose a mild or extra spicy kimchi to control the overall heat of the appetizer.
