These Spicy Gochujang Deviled Eggs are a fun twist on a classic snack! The creamy filling gets a kick from gochujang, making each bite exciting and flavorful.
They’re perfect for parties, and I love how easy they are to whip up. Just boil, mix, and pipe—so quick! Plus, you can impress your friends with a little heat. 🌶️
Key Ingredients & Substitutions
Eggs: Large eggs are the base of this recipe. I recommend using fresh eggs for the best flavor and ease of peeling. If you have dietary restrictions, egg substitutes like silken tofu can provide a creamy filling, but the flavor will change significantly.
Gochujang: This Korean chili paste gives the deviled eggs their unique kick. If you can’t find it, you can substitute with sriracha or chili garlic sauce, but adjust the quantity to taste, as these options can vary in heat.
Mayonnaise: Classic mayonnaise creates a rich texture. If you’re looking for a lighter version, Greek yogurt can be a healthy swap. It will add a nice tang, but the texture might be a bit different.
Vinegar: Rice vinegar brings a mild acidity that balances the flavors. Apple cider vinegar works too, giving a slightly fruitier note. I prefer rice vinegar for its subtlety.
How Do I Perfectly Boil and Peel Eggs?
Getting hard-boiled eggs just right can be tricky! Here’s my foolproof method:
- Start with cold water and place eggs in a single layer in a saucepan. This helps prevent cracking.
- Bring the water to a full boil, then cover and remove from heat. This sets the cooking time perfectly.
- After 10-12 minutes, transfer the eggs to an ice bath immediately. This cools them down quickly, making peeling easier.
- To peel, gently tap the eggs on the counter to crack the shell all over. Start peeling from the wider end where there’s usually an air pocket—it helps!
Following this method, you’ll get perfectly cooked eggs without the green ring around the yolks. Enjoy crafting your spicy gochujang deviled eggs!
How to Make Spicy Gochujang Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons gochujang (Korean chili paste)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (plus extra for garnish)
- Black sesame seeds, for garnish
- 2 green onions, thinly sliced (for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus an additional 10-12 minutes for boiling the eggs, and 5 minutes for cooling. So overall, you’re looking at about 30-35 minutes from start to delicious deviled egg finish! Easy and quick for any occasion!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan and covering them with cold water by about an inch. Bring the water to a rolling boil over high heat. When it boils, cover the pot and turn off the heat, letting the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
2. Ice Bath Time:
Once the time is up, carefully transfer the eggs to a bowl filled with ice water. This cools them down quickly and makes peeling easier. Let them sit for about 5 minutes.
3. Prepare the Egg Whites:
Peel the cooled eggs carefully. Slice each egg in half lengthwise, and gently pop the yolks into a medium mixing bowl. Arrange the empty egg whites on a serving platter.
4. Make the Filling:
With a fork, mash the yolks until they’re crumbly. Add in the mayonnaise, gochujang, rice vinegar, soy sauce, garlic powder, smoked paprika, salt, and pepper. Stir until you have a smooth and creamy mixture.
5. Fill Those Eggs:
Using a spoon or a piping bag fitted with a star tip, fill each egg white half generously with the spicy yolk mixture. Get creative with how you pipe it!
6. Garnish and Serve:
Sprinkle some smoked paprika, black sesame seeds, and green onion slices on top for a beautiful garnish. Serve immediately or refrigerate until you’re ready to wow your guests!
These Spicy Gochujang Deviled Eggs are not only visually appealing but also incredibly tasty! The creamy au gratin filling with a kick from gochujang is sure to be a hit. Enjoy making and sharing this Korean-inspired treat!
Can I Use Different Types of Eggs for This Recipe?
Yes, you can use any eggs, including free-range or organic eggs, for this recipe. Just ensure they’re fresh for the best flavor and texture. You can also use hard-boiled egg substitutes if needed.
How Can I Adjust the Spice Level?
If you prefer milder deviled eggs, reduce the amount of gochujang to 1 teaspoon and taste as you go. For extra heat lovers, feel free to add more gochujang or some red pepper flakes to the filling!
How Should I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. If possible, keep the garnish separate until you’re ready to serve to maintain freshness.
Can I Make These Eggs Ahead of Time?
Absolutely! You can prepare the eggs and the filling a day ahead. Just assemble them a couple of hours before serving to ensure they remain fresh and flavorful!