Gochujang Devilled Eggs
A mildly spicy and very creamy gochujang and yolk mix, filled inside hardboiled 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.