Gochujang Devilled Eggs
The Yolks On You
What are Gochujang Devilled Eggs?
Gochujang is a spicy sweet paste used in Korean cooking. These devilled eggs have a mildly spicy and very creamy gochujang and yolk mix, filled inside hard-boiled eggs.
You’ll love it if…
You want a quick and delicious egg snack or accompaniment to your meal. This version of devilled eggs is a crowd pleaser and super simple to whip up.
If you’re looking for classic devilled eggs, this recipe is not it.
Gochujang takes the classic concept of devilled eggs and makes it young and fresh. It’s devilled eggs cool Gen Z grandchild, who has travelled the world and brought back a ton of Gochujang and an understanding of ‘umami’.
This is perfect as a snack or an accompaniment to another dish like Bibimmyeon (recipe here). The devilled egg mix is smooth and creamy and the gochujang provides a sweet and spicy kick.
I love this with noodles as it has its own creamy ‘sauce’ that tempers the other flavours. It’s simple and understated but delicious. Classic devilled eggs may be able to afford a house and have retirement savings, but gochujang devilled eggs are one viral TikTok away from saving the world.
Prepare the Eggs
Peel and cut the boiled eggs in half and scoop out the yolks.
Make the Devilled Egg Filling
Combine the yolks with mayonnaise, gochujang paste, spring onions and seasonings and mix until smooth.
Fill the Eggs
Put the mixture into a piping bag or a freezer bag with a corner end cut out. Pipe the devilled mix into the empty egg-white hollows. 
Serve and Enjoy
Appreciate your hard work and then devour. *Chef’s Kiss*
Gochujang Devilled Eggs
Equipment
- Pot of boiling water for the eggs
- Piping bag. If you don't have one use a freezer bag like the chef has in the recipe photo.
Ingredients
- 6 Hardboiled Eggs, peeled
For the Devilled Egg Filling
- 6 Egg yolks from the 6 hardboiled eggs
- 1 tablespoon Spring Onions, finely chopped
- 2 tablespoons Mayonnaise *The Chef recommends Kewpie Mayonnaise (Available at any supermarket Asian section)
- 1 teaspoon Gochujang paste Available at any supermarket Asian section
- 1 teaspoon Toasted Black Sesame Seeds
- 1 teaspoon Toasted Sesame Oil
- Salt & Pepper to taste
Instructions
- Carefully cut the 6 peeled, boiled eggs in half and scoop out the yolks.
- Combine all the devilled filling ingredients until smooth. Taste & adjust seasoning if required.
- Put the mixture into a piping bag or a freezer bag with a corner end cut out
- Pipe the devilled mix into the empty egg-white hollows.
- Serve right away or refrigerate and serve later.
FAQ
How do I boil eggs perfectly for devilled eggs?
To achieve perfectly boiled eggs, place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil, then remove the pan from heat and let the eggs sit in the hot water for 10-12 minutes. Afterwards transfer the eggs to an ice bath for at least 5 minutes to cool, which makes peeling easier.
How can I make the filling for devilled eggs creamy and smooth?
For a creamy and smooth filling, mash the egg yolks thoroughly with a fork. Then mix in mayonnaise, gochujang and the additional ingredients until the mixture is smooth. You can reserve the sesame seeds for sprinkling on top if you want a smoother filling. Using a piping bag to fill the egg whites helps achieve a neat and professional look.
How far in advance can I prepare devilled eggs?
Deviled eggs can be prepared a day in advance. Store them covered in the refrigerator, and for the best flavour, let them stand at room temperature for about 15-20 minutes before serving. This helps the flavours meld together.
