These Spicy Gochujang Deviled Eggs give a fun twist to your classic appetizer! Made with creamy yolks mixed with gochujang for a tasty kick, they are sure to impress.
Every bite has a little heat and a lot of flavor. They make a great party snack—just try not to eat them all before your guests arrive! 😂 I love serving them chilled for the best taste.
Key Ingredients & Substitutions
Eggs: Large eggs are ideal for this recipe. If you’re looking for a lighter option, medium eggs work fine too. Just keep in mind they will yield slightly smaller portions.
Gochujang: This Korean chili paste adds a wonderful spicy kick. If you need a milder version, you can try using sriracha or even a chili powder blend, but your flavor will differ slightly.
Mayonnaise: While mayonnaise gives a creamy texture, you can substitute it with Greek yogurt for a healthier twist. It adds a tangy note but may not be as rich.
Sesame Oil: If you don’t have sesame oil on hand, canola or olive oil could work, but you’ll miss out on that nutty flavor. A dash of toasted sesame seeds can also help bring back some of that taste.
How Do I Perfectly Boil and Peel My Eggs?
Boiling eggs perfectly can be tricky! To achieve that, follow these simple steps:
- Place the eggs in a saucepan and cover them with cold water by about an inch. This helps them cook evenly.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat.
- Let the eggs sit in the hot water for 10-12 minutes to get the yolks cooked through without a green ring.
- After the time’s up, drain the hot water and transfer the eggs to an ice water bath. This cools them down quickly and makes peeling easier.
- Now for peeling: gently tap the eggs on a hard surface to crack the shell, then roll them between your hands. Start peeling from the wider end, as there’s often an air pocket that makes it easier.
Following these steps should give you perfectly boiled eggs every time!
Spicy Gochujang Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 ½ tbsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- 1 tsp soy sauce
- ½ tsp sesame oil
- ½ tsp garlic powder
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp green onions, thinly sliced (for garnish)
- 1 tsp toasted black sesame seeds (for garnish)
- Smoked paprika powder (for garnish, optional)
Time Needed:
This delightful recipe takes about 10 minutes of active preparation time, plus an additional 30 minutes to chill in the refrigerator. Overall, you should expect it to take around 40 minutes from start to finish to enjoy these flavorful deviled eggs!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing your eggs in a single layer in a saucepan. Cover them with cold water, ensuring there’s at least an inch of water above the eggs. Turn the heat to medium-high and bring the water to a boil.
2. Cooking Time!
Once the water reaches a rolling boil, cover the pot with a lid and remove it from the heat. Let it sit undisturbed for about 10 to 12 minutes, depending on how well-cooked you want your yolks. This method helps avoid that green ring around the yolk.
3. Cooling Off:
After the time’s up, carefully drain the hot water and move the eggs to an ice water bath. Let them cool for approximately 5 minutes. This helps stop the cooking process and makes peeling easier.
4. Peeling and Preparing:
Once cooled, gently peel the eggs and slice them in half lengthwise. With care, remove the yolks and place them in a medium bowl. You can give the whites a quick rinse if there are any bits of shell left.
5. Making the Filling:
With a fork, mash the yolks until smooth. Then, add the mayonnaise, gochujang, rice vinegar, soy sauce, sesame oil, garlic powder, salt, and pepper. Mix everything together until it’s nice and creamy.
6. Filling the Eggs:
Use a spoon or piping bag to carefully fill each egg white half with your spicy yolk mixture. Make it nice and smooth!
7. Adding the Finishing Touches:
Garnish your beautiful deviled eggs with the sliced green onions, toasted black sesame seeds, and a sprinkle of smoked paprika for an extra touch of flavor.
8. Chill and Serve:
Cover the filled eggs and refrigerate them for at least 30 minutes to let all those delicious flavors blend together. When you’re ready to serve, enjoy these spicy, creamy treats chilled!
This recipe yields 12 deviled egg halves, each packed with a wonderful balance of spicy, savory, and creamy flavors enhanced by the nuttiness of sesame and freshness from green onions. Perfect for your next gathering! Enjoy!
Can I Use Different Types of Eggs?
Yes! While large eggs are recommended for the best portion size, you can use medium eggs if that’s what you have. Just remember they will be slightly smaller.
What Can I Substitute for Gochujang?
If you don’t have gochujang on hand, you can use sriracha for a similar heat level, or a mix of chili powder and a touch of sugar for a different flavor profile. Keep in mind that the taste will vary slightly.
How Should I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure they are covered to maintain freshness and prevent them from absorbing fridge odors.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can make the filling ahead of time and store it in the refrigerator for up to 2 days. Just fill the egg whites right before serving to keep them looking fresh and appetizing!