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Easy & Spicy Gochujang Deviled Eggs

A Korean-inspired twist on the classic appetizer, featuring creamy yolks whipped with savory Gochujang paste, sesame oil, and topped with chili crisp.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 halves
Course: Appetizer, Side Dish, Snack
Cuisine: American, Fusion, Korean
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs older eggs peel best
Filling
  • 3 tbsp mayonnaise Kewpie preferred
  • 1.5 tbsp Gochujang paste adjust to spice preference
  • 1 tsp rice vinegar
  • 1 tsp sesame oil toasted
  • 1 pinch salt
  • 1 pinch black pepper
Garnish
  • 1 tbsp chili oil for drizzling
  • 1 tsp sesame seeds black and white mixed
  • 1 stalk green onion thinly sliced

Equipment

  • Large pot
  • Bowl for Ice Bath
  • Mixing bowl
  • Piping Bag or Ziplock

Method
 

  1. Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes.
  2. Transfer eggs immediately to an ice water bath and cool completely (15 mins).
  3. Peel eggs carefully under running water and slice in half lengthwise.
  4. Remove yolks into a bowl. Mash with a fork until fine.
  5. Add mayonnaise, Gochujang, rice vinegar, sesame oil, salt, and pepper. Mix until completely smooth.
  6. Pipe or spoon the mixture back into the egg whites.
  7. Drizzle with chili oil and top with sesame seeds and green onions before serving.

Notes

For a glossier filling, add a tiny splash of kimchi juice if available.