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Spicy Gochujang Deviled Eggs

A modern Korean-inspired twist on a classic appetizer, featuring creamy egg yolks blended with spicy, umami-rich gochujang, topped with toasted sesame seeds and green onions.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 halves
Course: Appetizer, Party Food, Snack
Cuisine: Asian-Fusion, Korean-Inspired
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 3 tbsp mayonnaise Kewpie brand preferred
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp rice vinegar
  • 0.5 tsp toasted sesame oil
  • 0.25 tsp kosher salt
Garnishes
  • 1 green onion finely sliced
  • 0.5 tsp toasted white sesame seeds
  • 0.5 tsp toasted black sesame seeds
  • 1 tsp chili oil or extra gochujang for drizzling

Equipment

  • Large Pot
  • Slotted spoon
  • Mixing bowl
  • Piping bag or zip-top bag

Method
 

  1. Bring a large pot of water to a rolling boil. Carefully lower cold eggs into the water and boil for exactly 12 minutes.
  2. While eggs boil, prepare an ice water bath.
  3. Transfer boiled eggs immediately to the ice bath and let sit for 10 minutes to cool completely.
  4. Peel the eggs, slice them in half lengthwise, and scoop the yolks into a mixing bowl. Place the whites on a serving platter.
  5. Add mayonnaise, gochujang, rice vinegar, sesame oil, and salt to the yolks. Mash with a fork until smooth and creamy.
  6. Transfer the yolk mixture to a piping bag and generously pipe into the egg white halves.
  7. Drizzle the top of the filling with chili oil or a thinned gochujang glaze.
  8. Garnish with toasted black and white sesame seeds and freshly sliced green onions before serving.

Notes

To make ahead, store the cooked whites and the yolk filling separately in airtight containers in the fridge for up to 2 days. Pipe and garnish just before serving.