Go Back

Gochujang Devilled Eggs

A mildly spicy and very creamy gochujang and yolk mix, filled inside hardboiled eggs.
Print Recipe Pin Recipe
Total Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Korean Inspired
Servings 3
Calories 225 kcal

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.
Keyword Devilled Eggs with Gochujang, Devilled Eggs with Korean Chili Paste, Easy Spicy Devilled Eggs, Gochujang Appetizer Recipe, Gochujang Devilled Eggs, Gochujang Egg Recipe, Korean Devilled Eggs, Spicy Devilled Eggs Recipe