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Spicy Gochujang Deviled Eggs

A flavorful twist on traditional deviled eggs featuring the unique heat of gochujang, making them a delightful and spicy appetizer.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Korean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use older eggs for easier peeling.
  • 2 tablespoons mayonnaise
  • 1 tablespoon gochujang Adjust amount for desired heat level.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon rice vinegar
  • Salt and pepper To taste
Garnishes
  • Sliced green onions or chives For garnish
  • Sesame seeds Optional garnish

Method
 

Preparation
  1. Hard Boil the Eggs: Place the eggs in a pot and fill it with cold water, covering the eggs by about an inch. Bring the water to a boil over medium heat, then cover the pot and remove it from the heat. Let it sit for around 10-12 minutes.
  2. Cool and Peel: Remove the eggs from the hot water and transfer them to an ice bath for about 5 minutes. Once cooled, gently tap the eggs on a hard surface and peel under running water for easy removal of the shell.
Filling
  1. Prepare the Filling: Slice each egg in half lengthwise. Carefully scoop the yolks into a mixing bowl and place the whites on a serving platter.
  2. Mix It Up: Mash the yolks with a fork and add the mayonnaise, gochujang, Dijon mustard, and rice vinegar. Mix until smooth and creamy. Season with salt and pepper to taste.
  3. Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture.
Garnishing
  1. Garnish and Serve: Sprinkle with sliced green onions or chives and sesame seeds if using. Enjoy your spicy treats!

Notes

Store leftover deviled eggs in the refrigerator in an airtight container for up to 2 days. For optimal taste, consume within this timeframe. Consider preparing the yolk filling separately to assemble right before serving.