Description

These deviled eggs offer a vibrant twist on a classic appetizer. Hard-boiled egg whites cradle a creamy, smooth filling infused with the savory, sweet, and moderately spicy notes of gochujang. A delicate drizzle of gochujang sauce enhances the depth of flavor, while a sprinkle of fresh green onions adds a subtle crispness and aromatic finish. This dish presents a harmonious balance of textures and a delightful kick, perfect for any gathering.

Ingredients

Scale

6 large eggs
1/4 cup mayonnaise
1 tablespoon gochujang paste, plus more for drizzling
1 teaspoon rice vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
Pinch of black pepper
1 tablespoon chopped green onions, for garnish
Pinch of paprika or gochugaru, for garnish

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Instructions

Place eggs in a single layer in a saucepan and cover with cold water by about one inch. Bring water to a rolling boil over high heat.
Once boiling, immediately remove the saucepan from heat, cover, and let stand for 10-12 minutes for perfectly hard-boiled eggs.
Carefully drain the hot water and transfer the eggs to an ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.
Gently peel the cooled eggs and slice each egg in half lengthwise. Carefully scoop out the yolks into a small bowl.
Add mayonnaise, gochujang paste, rice vinegar, Dijon mustard, salt, and black pepper to the egg yolks. Mash with a fork until smooth and creamy.
Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
For drizzling, thin a small amount of gochujang paste with a tiny bit of water if needed, then drizzle over the filled egg halves.
Garnish with chopped green onions and a sprinkle of paprika or gochugaru before serving.

Notes

For easier peeling, use eggs that are a few days old rather than very fresh ones.

Ensure the yolk mixture is completely smooth for a professional presentation; a fine-mesh sieve can be used if desired.

Adjust the amount of gochujang paste in the filling to your preferred spice level.

Deviled eggs can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Garnish just before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes

Nutrition

Calories: 70
Fat: 5g
Carbohydrates: 2g
Protein: 4g