Serves 12
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
