Turn up the heat with this classic Korean side dish addition to an American tradition for these spicy Kimchi Deviled Eggs
When it comes to popular foods, nothing is more trendy these days than probiotics. Kimchi is a spicy source of gut-healthy probiotics due to the fermented cabbage. The addition of kimchi both in the filling and as a topping makes these Spicy Kimchi Deviled Eggs a treat for any spice seeker.
Spicy Kimchi Deviled Eggs
These deviled eggs are super quick to whip up. Simply chop up the kimchi and combine in a food processor along with the egg yolks and mayo. Pulse a few times until the kimchi is well blended with the yolks and mayo. Consistency should be smooth but a little chunky.
What Exactly is Kimchi?
Kimchi is veggies, typically cabbage and radishes, that is fermented along with a variety of seasonings and spices, including gochugaru, scallions, garlic, ginger, and jeotgal. It’s kind of like a really spicy version of sauerkraut. During the fermentation process, bacteria is built up. But don’t worry – these are the good bugs our intestinal track digs on. You can read up on why probiotics are all the rage in this gut health post.
Be careful when handing the kimchi! The heat will cause some minor burning and irritation to your skin (and anywhere else you may touch, like the eyes – OW!). AND it can also cause some serious staining of the skin and anywhere else it touches (like your cutting boards). So you’re definitely going to want to wear gloves when your chopping up the kimchi. You can also give it a few round in the food processor to chop it before adding the egg yolks and mayo.
Use pre-packaged hardboiled eggs to save time on your prep.
You can find kimchi either in your produce section near the cabbages or in the refrigerated section near other probiotic foods.
RECOMMENDED REGISTRY ITEMS
- Cake Decorator Set or Disposable Decorating Plastic Bags + Decorating Nozzles
- Deviled Egg Trays with Lids
- Cutting Boards
- Chef’s Knife
- Mini Food Processor
Spicy Kimchi Deviled Eggs
Take deviled eggs to the next level by adding spicy kimchi into both the filling and using as a topping.
- 6 hardboiled eggs recommend pre-hardboiled eggs
- 1/2 C kimchi drained & chopped (see NOTES)
- 2 TB olive oil mayo
- Optionals garnish: sriracha sauce black sesame seeds
Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in the bowl of a food processor.
In the food processor bowl with the egg yolks, combine the kimchi and mayo. Pulse gently until you reach a smooth, thick consistency.
Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.
To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.
- If you prefer to hardboil your own eggs, grab this easy InstantPot recipe HERE
- Wear gloves when handling the kimchi! Not only will it stain your skin, but the spiciness from the kimchi can cause burning & irritation to the skin or eyes if not careful.
- You can make the filling ahead of time and fill the eggs later. This is especially helpful if you are traveling with these eggs!
- Kimchi Deviled Eggs recipe inspired by Tasting Table
Have you tried kimchi before?
What do you think of it as part of your deviled eggs?
Ready to whip up a batch of these Spicy Kimchi Deviled Eggs?
Remember to tag me on social media and use #NutritionNuptials for a chance to have your creations shared.