By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
68 cal · 35 min
Pump Up Your Picnic: Kimchi Deviled Eggs
Recipe GLPR66d7baf04c7c56
Creamy, tangy deviled eggs with a Korean twist. Hard-boiled eggs are halved and filled with a smooth yolk mixture blended with rich Japanese kewpie mayonnaise, fermented kimchi, and fresh scallions. Perfect for picnics, parties, or a quick protein-packed snack.
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Ingredients
6 hard-boiled eggs, cooled and peeled
4 tablespoons Japanese kewpie mayonnaise
3 tablespoons kimchi, drained and finely chopped
2 tablespoons scallions, finely sliced (white and light green parts)
1/2 teaspoon kosher salt
Directions
Slice each hard-boiled egg in half lengthwise. Carefully scoop the yolks into a medium mixing bowl, keeping the egg white halves intact for serving.
Add the kewpie mayonnaise to the bowl with the yolks. Using a fork, mash the mixture until it reaches a smooth, creamy consistency with no large lumps.
Gently fold the finely chopped kimchi and sliced scallions into the yolk mixture. Season with kosher salt and stir until evenly combined.
Spoon or pipe the yolk filling back into each egg white half, dividing evenly.
Top each filled egg with a small garnish of additional chopped kimchi and sliced scallions. Serve immediately or refrigerate until ready to serve.
Comments
This is a quick, crowd-pleasing appetizer that plays to Charlotte's growing Asian grocery footprint and costs roughly $1.50 per serving—kimchi and mayo are the only expenses that matter. The 35-minute timer is honest; most of that is hard-boil time, which requires zero attention. The real caveat is kimchi: Harris Teeter and Kroger stock it reliably, but confirm your store carries it before the shop, since not every location does, and a detour to a Korean market in the Pines or northeast Charlotte adds friction to weeknight prep. Once made, these hold beautifully in the fridge for 3 days, making them ideal for meal prep or next-day entertaining.
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