These spicy gochujang deviled eggs are a fun twist on a classic snack! They are creamy, zesty, and have just the right kick from the gochujang. Perfect for parties or a tasty treat at home!
When I make these, my friends can’t get enough! I love how easy they are to whip up, and they always disappear quickly. Plus, who knew eggs could be so exciting? 🥚🔥
Key Ingredients & Substitutions
Gochujang: This Korean chili paste gives the deviled eggs their spicy kick. If you can’t find it, you can use sriracha or another hot sauce, though the flavor will differ slightly. I love gochujang for its unique umami taste!
Mayonnaise: It adds creaminess to the yolk filling. You can substitute with Greek yogurt for a healthier option or a vegan mayo if you need a dairy-free version. I’ve tried both, and they work well!
Rice Vinegar: It brightens up the filling. If you don’t have rice vinegar, regular white vinegar or apple cider vinegar can work, but just use a little less as they have stronger flavors.
Eggs: Fresh eggs are key for easy boiling and peeling. If you’re short on time or want to save effort, pre-cooked hard-boiled eggs are available at grocery stores. They may not be as fresh, but they can do the trick!
How Do I Achieve Perfectly Boiled Eggs?
Boiling eggs just right makes all the difference for deviled eggs. Follow these easy steps to get it right every time:
- Start with fresh eggs and place them in a single layer in a saucepan.
- Cover with cold water about an inch above the eggs and bring to a boil over medium-high heat.
- Once it boils, cover the pan, turn off the heat, and let it sit for 10-12 minutes.
- Cool the eggs immediately in ice water for about 5 minutes to stop the cooking and make peeling easier.
- Peel carefully under running water if needed. A little trick I use is to gently tap the egg on the counter to crack it all over before peeling!
Following these steps will help you have perfectly cooked eggs with vibrant yellow yolks that blend smoothly into your filling for delicious deviled eggs!
Spicy Gochujang Deviled Eggs
Ingredients:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 ½ tbsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- ½ tsp soy sauce
- 1 tsp honey or sugar
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
- 2 green onions, thinly sliced (for garnish)
- Black sesame seeds or toasted sesame seeds (for garnish)
- A pinch of Korean chili flakes (gochugaru) or smoked paprika (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 15 minutes to chill in the fridge. You’ll be out of the kitchen and enjoying these delicious deviled eggs in no time!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a medium saucepan. Cover them with cold water, making sure the water is about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it starts boiling, cover the pot, turn off the heat, and let the eggs sit for 10 to 12 minutes. This method helps achieve perfectly cooked yolks!
2. Cool the Eggs:
After the eggs have rested, drain the hot water and immediately transfer the eggs to a bowl filled with ice water. Let them cool for about 5 minutes. This cooling step makes peeling the eggs easier and helps prevent any unsightly green ring from forming around the yolk.
3. Prepare the Filling:
Once the eggs are cool, gently peel them and then slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Use a fork to mash the yolks until they’re nice and smooth.
4. Mix in the Goodness:
Add the mayonnaise, gochujang, rice vinegar, soy sauce, honey, and minced garlic (if you want that extra flavor) into the bowl with the yolks. Stir everything together until it’s creamy and well combined. Taste the mixture and adjust the seasoning with salt, pepper, or more gochujang if you like it spicier!
5. Fill the Egg Whites:
Now it’s time to fill the egg whites! You can either spoon the yolk mixture back into the egg white halves or use a piping bag for a fancier presentation. Either way, make sure each egg looks delightful!
6. Garnish and Chill:
Sprinkle the filled deviled eggs with thinly sliced green onions, a dash of black sesame seeds, and a little pinch of Korean chili flakes or smoked paprika if you like. This not only adds flavor but makes them look so pretty! For the best flavor, chill the deviled eggs in the fridge for at least 15 minutes before serving.
Enjoy these spicy gochujang deviled eggs as a delightful appetizer or snack! They bring a Korean twist that’s sure to impress your friends and family!
Can I Use Different Types of Chili Paste?
Absolutely! If you can’t find gochujang, you can substitute it with sriracha or another hot sauce, but keep in mind that the flavor will be different. Gochujang has a unique depth of flavor due to its fermentation and sweetness, which is part of what makes these deviled eggs special!
How Should I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to 3 days but are best enjoyed fresh. If possible, avoid covering them directly as the yolks might darken or dry out. This recipe can be a great way to use up any eggs you have left!
Can I Make These Deviled Eggs Ahead of Time?
You can prepare the yolk filling and fill the eggs a day in advance! Just keep the filled eggs stored in an airtight container in the refrigerator and add the garnishes just before serving for a fresh touch. This makes it easier to serve if you’re hosting or in a hurry!
What Can I Substitute for Mayonnaise?
If you want a healthier option, you can replace mayonnaise with Greek yogurt for a tangy flavor, or use vegan mayonnaise to suit dietary needs. Both alternatives will give you a creamy filling, but Greek yogurt will have a slightly different taste.
