Classic devilled eggs are always a favourite hors d’oeuvre. I simply can’t get enough! To change things up a bit, this version features the bold flavours of kimchi and gochujang.
Hard boiled eggs are underrated. They’re so darn versatile, yet, they get overlooked. Eggs in general are a blank slate, and can be transformed into something extraordinary quite easily. I love a basic hard boiled egg with salt and pepper, or poached eggs on a salad, and especially shakshuka. One of my all-time favourite egg dishes, however, is devilled eggs. I have zero restraint when devilled eggs are in the vicinity. One is never enough, and I would probably fight you for the last one.
My mother-in-law makes the absolute best devilled eggs. They usually only make an appearance at special occasions, so I try to get my fill. I have no shame in filling my plate with devilled eggs, and then taking a few home to enjoy the next day (or on the drive home). She sticks with the classic version, with mayo (let’s be real, I think she uses Miracle Whip), green onions, salt and paprika. So simple, yet soooo satisfying.
So, when my friends from Baechu Kimchi reached out to me to create some recipes using their delicious product made right here in Regina, this was one of the first recipes to come to mind. The richness of the egg yolk works wonders with the spicy gochujang, and sour/fermented flavours from the kimchi. As much as I love the classic version, I don’t think I can go back to them, now that I’ve had this Korean inspired version. The subtle heat from both the kimchi and the gochujang are incredible, and I was hooked at first bite. These devilled eggs are most definitely making an appearance at Thanksgiving this year, and any future potluck I contribute to. And if we’re being honest, I’ll probably make a batch for myself every now and then, and not share with anyone.
If you’re in the Regina area, you can get your hands on a jar or two (or three!) of Baechu Kimchi through Local & Fresh, Takeaway Gourmet, Sherwood Co-op and Northside Market and More.
Kimchi Devilled Eggs
A Korean spin on classic devilled eggs
- 6 eggs
- 2 tbsp mayonnaise
- 1/2 cup kimchi drained
- 1 tsp gochujang
- sesame seeds for serving
- minced chives for serving
To Hard Boil the Eggs
- Fill a medium pot halfway with water. You need enough water to cover the eggs by about 1 inch.
- Bring the water to a gentle boil.
- Add the eggs gently to the water, and boil for 12 minutes.
- Transfer eggs to an ice bath. Peel the eggs once they are cool enough to handle.
Cut the peeled eggs in half, lengthwise, and remove the egg yolks.
- Add the egg yolks, mayonnaise, kimchi and gochujang to a blender or food processor, and blend until smooth. Refrigerate for about 30 minutes, so the flavours can develop, and the filling can thicken up.
- Using a ziplock bag, or pastry bag, pipe the yolk filling back into the egg white. Garnish with chives and sesame seeds
Adapted from SimplyRecipes